Boil or bake sufficient sweet potatoes to make a pint of pulp when rubbed through a colander; add a pint of milk, a small cup of sugar, a little salt, yolks of two eggs, one teaspoon lemon extract. Bake in a shallow pan lined with rich crust. When done, beat the whites with a little powdered sugar for top, and brown in the oven. — Mrs. Hugh Parry.
Seventy-Five Receipts for Pastry Cakes, and Sweetmeats, by Miss Leslie (Year 1832)