|Dry mustard||1 1⁄2 Tablespoon|
|Whipping cream||1⁄2 Pint (1 Cup)|
|Water||1 Cup (16 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Curly endive/Watercress / parsley||1⁄4 Cup (4 tbs)|
Beat eggs in top of double boiler.
Mix together thoroughly the sugar and gelatin; stir in mustard, turmeric, and salt.
Add the water and vinegar to the eggs, stir in the sugar mixture, and cook over boiling water until slightly thickened, stirring continuously.
Cool until thick.
Whip cream and fold in.
Turn into a 1 1/2-quart ring mold.
Chill until firm.
Unmold and, if desired, fill center with coleslaw.
Garnish with greens.
Serving size: Complete recipe
Calories 1869 Calories from Fat 922
% Daily Value*
Total Fat 104 g160.2%
Saturated Fat 61.1 g305.7%
Trans Fat 0 g
Cholesterol 1188.8 mg396.3%
Sodium 872.3 mg36.3%
Total Carbohydrates 169 g56.4%
Dietary Fiber 1.2 g4.9%
Sugars 165.7 g
Protein 40 g79.4%
Vitamin A 24.9% Vitamin C 2.7%
Calcium 28.3% Iron 31.5%
*Based on a 2000 Calorie diet