| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Sauce | 16 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1 | T | Flour |
| 4 | t | Dry Mustard |
| 2 | c | Cream |
| 2 | Egg Yolks | |
| 1/2 | c | Vinegar |
INSTRUCTIONS
Combine the sugar, flour and dry mustard in the top of a double boiler over ~NOT IN- boiling water. Mix the cream and the egg yolks. Gradually add to the mustard mixture. Cook until thickened. Gradually stir in the vinegar. Date: Sun, 23 Jun 1996 13:01:02 -0400 From: "Vernon E. Phipps Jr." <cook4u@vivanet.com> MM-Recipes Digest V3 #174 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 87
Calories From Fat: 54
Total Fat: 6.1g
Cholesterol: 43mg
Sodium: 23mg
Potassium: 18.6mg
Carbohydrates: 7.2g
Fiber: <1g
Sugar: 6.3g
Protein: <1g