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Yam Pudding

Take a white yam, and either boil or roast it; then pare off the skin, and pound the tuber very fine with three-quarters of a pound of butter, half a pound of sugar, a little mace, cinnamon, and twelve eggs, leaving out half the whites; beat the whole with a little rose-water. Put in a little citron cut small, and bake it in a moderate oven.