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.