Sweet Hot Mustard

Categories: Try it, Condiment, Christmas, Gift
Yield: 32 Servings

1 1/2 c White wine vinegar
6 oz Dry mustard
2 Eggs
1 1/2 c Sugar
2 ts Salt

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" on
Nov 13, 1999

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