Thread: 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
¾ lb butter
½ lb sugar

¾ 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 ½ quart casserole dish. Bake at 350F in home oven or Dutch oven until top is browned and custard is set, about 1 ½ hours.