Directions:
- Combine all ingredients, except eggs, in top of a double boiler; cover and let stand at room temperature 4 to 6 hours.
- Add beaten egg to reserved mixture, stirring well with a wire whisk. Cook over simmering water, stirring constantly, 8 minutes or until thickened.
- Quickly ladle mustard into hot sterilized jars. Cover with metal lids, and screw bands tight. Refrigerate 24 hours before serving. Mustard may be stored in refrigerator up to 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 689.41 Kcal (2886 kJ) | ||
| Calories from fat | 169.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.82g | 29% | |
|---|---|---|---|
| Cholesterol | 327.36mg | 109% | |
| Sodium | 7612.94mg | 317% | |
| Potassium | 522.2mg | 11% | |
| Total Carbs | 104.17g | 35% | |
| Sugars | 90.69g | 363% | |
| Dietary Fiber | 7.68g | 31% | |
| Protein | 21.7g | 43% | |
| Vitamin C | 5.7mg | 10% | |
| Iron | 7.5mg | 42% | |
| Calcium | 244.4mg | 24% | |
| Amount Per 100 g | |||
| Calories | 93.45 Kcal (391 kJ) | ||
| Calories from fat | 22.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 29% | |
|---|---|---|---|
| Cholesterol | 44.37mg | 109% | |
| Sodium | 1031.91mg | 317% | |
| Potassium | 70.78mg | 11% | |
| Total Carbs | 14.12g | 35% | |
| Sugars | 12.29g | 363% | |
| Dietary Fiber | 1.04g | 31% | |
| Protein | 2.94g | 43% | |
| Vitamin C | 0.8mg | 10% | |
| Iron | 1mg | 42% | |
| Calcium | 33.1mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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