TAKE two pounds of white potatoes, boil them soft, peel and beat them in a mortar, or strain them through a sieve till they are quite fine; then mix in half a pound of fresh butter melted, then beat up the yolks of eight eggs, and three whites, stir them in, and half a pound of white sugar finely powdered, half a pint of sack, stir it well together, grate in half a large nutmeg, and stir in half a pint of cream, make a puff-paste, and lay all over your dish and round the edges; pour in the pudding, and bake it of a fine light brown.