Try this Sweet Hot Mustard recipe, or contribute your own.
Suggest a better descriptionIn 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"
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 32 Servings | ||
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Calories: 161 | ||
Calories from Fat: 28 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 66.1mg | 20 % | |
Sodium 22.7mg | 1 % | |
Potassium 62.5mg | 2 % | |
Total Carbohydrate 30.3g | 9 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 29.5g | ||
Protein 3.3g | 5 % | |
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: 161
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