| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Condiments |
2 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 3/4 |
c |
Dry mustard |
| 1/2 |
c |
Cider vinegar |
| 1/2 |
c |
Dry white wine |
| 3 |
|
Eggs |
INSTRUCTIONS
An interesting contrast of hot and sweet flavors.
In top of double boiler or heatproof bowl, with small whisk beat together
all ingredients until well blended and smooth.. Stir over simmering water
about 8 minutes or until thickened and smooth. Pour into small sterilized
jars; cover and refrigerate. Serve as condiment or use as glaze for meats.
Keeps several months. Makes 2 cups.
Per tablespoon: 43 calories, 2 grams protein, 5 grams carbohydrates, 2
grams fat, 24 mg cholesterol.
Recipe from:The Collector's Cookbook, Gifts From Your Kitchen. The Woman's
Day Magazine 11/24/81. Produced by Anna-Lisa Olsson Woman's Day Food
Department #306.
Copyright 1981 CBS Publications, The Consumer Publishing Divisions of CBS
Inc. All Rights reserved.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We simply prepare ourselves. God fills us.”