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
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|Serving Size: 1 Serving (1747g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1081 (26%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 4187
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