"The belly rules the mind."--Spanish Proverb

Byron's Mustard Recipe

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This recipe for Byron's Mustard, by , is from Our ED Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark Smith
Added: Wednesday, November 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. dry mustard (Coleman's)
1 1/3 c. cider vinegar
1 1/3 c. sugar
4 eggs

Directions:
Directions:
Blend dry mustard and vinegar. Mix well, then steep overnight in refrigerator, 24 hours is good. The mustard consistency is dependent on the length of time you let it steep - the longer the creamier.
Put in double-boiler. Add sugar and eggs then beat well. Cook over boiling water for 45 minutes, beating frequently with electric hand mixer. Remove from heat and place in 8 oz. canning jars. Store in refrigerator.

Number Of Servings:
Number Of Servings:
2-8 oz. jars
Preparation Time:
Preparation Time:
25 hours with only 50 minutes of work
Personal Notes:
Personal Notes:
My grandfather made this mustard and served it with wild pork.

 

 

 

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