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(Pastry Cakes) - (Seventy-five Receipts For Pastry Cakes, And Sweetmeats)

A quarter of a pound of boiled sweet potato.
Three eggs.
A quarter of a pound of powdered white sugar.
A quarter of a pound of fresh butter.
A glass of mixed wine and brandy.
A half-glass of rose-water.
A tea-spoonful of mixed spice, nutmeg, mace and cinnamon.
Pound the spice, allowing a smaller proportion of mace than of
nutmeg and cinnamon.
Boil and peal some sweet potatoes, and when they are cold, weigh a
quarter of a pound. Mash the sweet potato very smooth, and rub it
through a sieve. Stir the sugar and butter to a cream.
Beat the eggs very light, and stir them into the butter and sugar,
alternately with the sweet potato. Add by degrees the liquor,
rose-water and spice. Stir all very hard together.
Spread puff-paste on a soup-plate. Put in the mixture, and bake it
about half an hour in a moderate oven.
Grate sugar over it.

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