This recipe is from an old book compiled by Mrs. Goodfellow, who was famous in Philadelphia during the 1800's. It was found in an old cookbook from the turn of the century called "Famous Old Receipts Used 100 Years or More In the Kitchens of The North and The South, Contributed by Descendants". It is given here for historical purposes, but no doubt, it would taste as well today as it did back then.

"Elizabeth Pyewell" - Contributed by Mrs. John H. Easby, Philadelphia, Pa.

Grate 3 or 4 good sized raw sweet potatoes. Lay some slices of good butter in a dish, on this sprinkle some of the grated potatoes, about one half. Grate in the potatoes, 1/2 of a nutmeg, and a very little cinnamon, and scatter over 2 large spoonfuls of brown sugar, then the rest of the potatoes, more butter and sugar and mix 1 wineglass of rosewater and a cup of cream together and 1 wineglass of wine and brandy mixed. Stir all these ingredients well together.

Bake very slowly 2 hours, and serve hot as a dessert.

Note: Wineglass = about 1/2 cup. By slowly, the recipe means to bake at about 275-300°F.

Submitted by: CM