Recipe: Potato Pudding

Boil a pound of fine potatoes, peel them, mash them, and rub them through a cullender. Stir together to a CREAM, three quarters of a pound of sugar and the same quantity of butter. Add to them gradually, a wine glass of rose water, a glass of wine, and a glass of brandy; a tea-spoonful of powdered mace and cinnamon, a grated nutmeg, and the juice and grated peel of a large lemon. Then beat six eggs very light, and add them by degrees to the mixture, alternately with the potato. Bake it three quarters of an hour in a buttered dish.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)