INGREDIENTS

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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