Roast or bake mealy potatoes, as they are drier and lighter when done
that way than boiled; peel them, and beat them in a mortar with a little
cream or melted butter; add some yolks of eggs, a little sack, sugar, a
little beaten mace, and nutmeg: work it into a light paste, then make it
into cakes of what shape you please with moulds. Fry them brown in the
best fresh butter; serve them with sack and sugar.