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Thread: Cutting Back Sugar?

  1. #1
    Cbjpsgfg is offline Assistant Cook
    Join Date
    May 2011
    Posts
    90

    Default Cutting Back Sugar?

    Just finished testing a "new" 18th century recipe for a potato pudding. Everything worked out well, except it's a bit on the sweet side for our taste.



    I want to adapt it, but have no idea what effect cutting the sugar will have. Any suggestions would be appreciated.



    Here's the recipe:



    POTATO PUDDING

    1 lb potato
    lb butter
    lb sugar

    cup milk or cream
    Juice and zest of one lemon
    2 tsp nutmeg
    4 whole eggs
    3 egg yolks
    2 tsp rose water



    Cook potatoes and mash well.



    Cream butter and sugar. Combine with other ingredients.



    Transfer mixture to a 1 quart casserole dish. Bake at 350F in home oven or Dutch oven until top is browned and custard is set, about 1 hours.

  2. #2
    Jeanne2 is offline Assistant Cook
    Join Date
    Aug 2011
    Posts
    1

    Default

    I like the recipe and am going to try it but cut the sugar by half. What is the worse that can happen. It just no as good maybe. Or get it real cold and make paddies.

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