Ingredients Jump to Instructions ↓

  1. 1 c Vinegar

  2. 2 1.12 oz. cans dry mustard

  3. 3 Eggs, beaten

  4. 1 c Sugar

Instructions Jump to Ingredients ↑

  1. + Directions : Combine vinegar and mustard; mix well. Cover and refrigerate overnight. Add eggs and sugar to mustard mixture; stir well. Place mixture in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring well. Serve hot or cold.

  2. The Southern Heritage Vegetables Cookbook. Oxmoor House. Birmingham, Alabama MM Format by John Hartman Indianapolis, IN 4 July 1996


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