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Heat vinegar and sugar to dissolve in large heavy saucepan. Cool. Add rest of ingredients, beating in the eggs one at a time, and put on low heat and bring to the boil stirring with a wire whisk all the time. Boil 5 minutes. Bottle, cool, cap and put in the refrigerator. If you use 2 large cans of mustard, which are 4 oz. each, add one more egg and use a whole split of champagne (small bottle). Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (2025g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1768 (26%)|
|Amt Per Serving||% DV|
|Total Fat 196.4g||262 %|
|Saturated Fat 120.2g||601 %|
|Monounsaturated Fat 52.5g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 1044.3mg||321 %|
|Sodium 1508.5mg||52 %|
|Potassium 506.3mg||13 %|
|Total Carbohydrate 1222.7g||360 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1222.7g|
|Protein 18.9g||27 %|
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Calories per serving: 6747
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