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Recipe: Sweet Hot Mustard

Title: Sweet Hot Mustard
Categories: Toppings, Spreads, Hot
Yield: 1 servings

1/2 c Dry mustard 3 Eggs
1 c Malt vinegar 1 c Sugar

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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