| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Mustard |
1 |
servings |
INGREDIENTS
| 2 |
cn |
(2 ounce) Coleman's dry mustard |
| 1 |
c |
Cider vinegar |
| 2 |
|
Eggs |
| 3/4 |
c |
Sugar |
INSTRUCTIONS
Mix mustard and vinegar: cover, and let stand overnight at room
temperature. Next day, beat eggs and add sugar. Combine sugar/egg mixute
with mustard in the top of a double boiler. Cook, stirring, until desired
thickness, about 4 minutes. Put in jar and keep indefinetly in
refrigerator.
From: Mary Elizabeth Thuston Magic, The Cookbook of The Junior League of
Birmingham
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 22, 98,
converted by MM_Buster v2.0l.
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