| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Try it, Condiment, Christmas, Gift | 32 | Servings | |
INGREDIENTS
| 1 1/2 | c | White wine vinegar |
| 6 | oz | Dry mustard |
| 2 | Eggs | |
| 1 1/2 | c | Sugar |
| 2 | ts | Salt |
INSTRUCTIONS
In a glass bowl, combine the vinegar and mustard; allow to stand overnight. The next day, place the eggs in the top of a double boiler and beat slightly. Add the sugar and beat smooth, then beat in the vinegar-mustard mixture. Cook over simmering water until the mustard is thickened and begins to bubble in the middle. Transfer to an electric mixer bowl and beat for five minutes; add the salt. Pour into a 1 qt glass jar or four eight oz jars and store in the refrigerator. Makes 2 tb per "serving" This recipe is from Heartland Cooking by Marcia Adams. Posted on GEnie Food & Wine RT Jun 25, 1992 by A.BROWN25 [Beth] Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Nov 13, 1999
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