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Suggest a better descriptionMix mustard and vinegar: cover, and let stand overnight at room temperature. Next day, beat eggs and add sugar. Combine sugar/egg mixute with mustard in the top of a double boiler. Cook, stirring, until desired thickness, about 4 minutes. Put in jar and keep indefinetly in refrigerator. From: Mary Elizabeth Thuston Magic, The Cookbook of The Junior League of Birmingham Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Serving (1030g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2473 | ||
Calories from Fat: 447 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.7g | 66 % | |
Saturated Fat 15.5g | 77 % | |
Monounsaturated Fat 19g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 2115mg | 651 % | |
Sodium 704mg | 24 % | |
Potassium 737.2mg | 19 % | |
Total Carbohydrate 454.5g | 134 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 454.5g | ||
Protein 62.9g | 90 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2473
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