Sweet Hot Mustard
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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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1747g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 4187 | ||
| Calories from Fat: 1081 (26%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 120.1g | 160 % | |
| Saturated Fat 25.6g | 128 % | |
| Monounsaturated Fat 60g | ||
| Polyunsanturated Fat 18.8g | ||
| Cholesterol 3172.5mg | 976 % | |
| Sodium 1069.8mg | 37 % | |
| Potassium 2271.3mg | 60 % | |
| Total Carbohydrate 663.2g | 195 % | |
| Dietary Fiber 23.3g | 93 % | |
| Sugars, other 639.9g | ||
| Protein 133.9g | 191 % | |
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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. |
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Calories per serving: 4187
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