Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Mustard
| 2 ounces Coleman’s dry mustard |
| 2 Tablespoons fresh dill weed |
| 1 cup cider vinegar |
| 4 eggs, beaten |
| 1 cup sugar |
Mix dry mustard, dill, and cider vinegar together and let sit overnight.
In the top of a double boiler, heat the mixture slowly. Add sugar and eggs, stirring occasionally until thick, about 30-40 minutes. Refrigerate.
NOTE: I got this from my daughter and it is from the Gym South Cookbook which her gymnastics business did several years ago. It is called "Polly’s Mustard" in the cookbook. We served it Christmas with the ham, for sandwiches. We also had grilled vegetables and it was wonderful with both the ham and the grilled vegetables. It is a spicy mustard, similar to those in the grocery store but with a bit more "bite" to it.
The Coleman’s mustard is in a yellow tin spice container and is 2 ounces exactly. I used apple cider vinegar and fresh dill, as specified. I also put it in a Tupperware container and refrigerated it overnight. If you don’t have a double boiler, use an aluminum mixing bowl over simmering water, as you do need to do this over water. I used a coated whisk to stir it periodically. I did mine for 40 minutes.
The Gym South Cookbook says that it serves 20.