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Ingredients
- 2 cans (2 oz. each) Coleman's dry mustard
- 1 cup vinegar
- 1 cup sugar
- 1 tsp. salt
- 3 eggs
- egg substitute
Method
- Mix mustard and vinegar in double boiler (or in covered pan set on top of a jar lid in another pan containing water).
- Let sit overnight.
- Then add sugar, salt and eggs or egg substitute.
- Cook until thick.
- Store in fridge.
- Keeps for 6 months.