| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sauce |
16 |
Servings |
INGREDIENTS
| 1 |
c |
Vinegar |
| 1 |
c |
Dry mustard powder |
| 3 |
|
Eggs |
| 1 |
c |
Sugar |
INSTRUCTIONS
COMBINE THE VINEGAR AND DRY MUSTARD AND LET STAND OVER NIGHT. THE NEXT DAY
BEAT THE EGGS AND SUGAR TOGETHER. ADD TO THE MUSTARD MIXTURE, IN A SMALL
PAN, AND COOK OVER MEDIUM HEAT UNTIL THICK. STORE IN THE REFRIGERATOR, IN A
TIGHT LIDDED JAR. THIS WILL KEEP FOR MONTHS.
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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