| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts, Spreads |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dry mustard |
| 1 |
c |
Malt vinegar |
| 3 |
|
Eggs |
| 1 |
c |
Sugar |
INSTRUCTIONS
Mix the dry mustard and the malt vinegar together and let sit in fridge 8
hours or overnight. (The longer it sits, the hotter it gets) In top of
double boiler, mix the 3 eggs, 1 cup of sugar, and the mustard mixture
together. Cook over boiling water until thickened. Store in fridge. Makes
1-1/2 to 2 cups.
Origin: Nancy Kirk (my birth mother) Shared by: Sharon Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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