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Mustard Ring

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  Eggs 4
  Sugar 3⁄4 Cup (12 tbs)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Dry mustard 1 1⁄2 Tablespoon
  Turmeric 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Water 1 Cup (16 tbs)
  Cider vinegar 1⁄2 Cup (8 tbs)
  Whipping cream 1⁄2 Pint (1 Cup)

Beat eggs in top of double boiler.
Mix together thoroughly the sugar and unflavored 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 it is thick.
Whip cream and stir in.
Turn into a 1 1/2 -quart ring mold.
When firm, unmold and, if desired, fill center with cole slaw to which you might add frozen or canned pineapple chunks or diced winter pears.
Garnish with chicory, cress, or other feathery greens.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1867 Calories from Fat 922

% Daily Value*

Total Fat 104 g160.1%

Saturated Fat 61.1 g305.7%

Trans Fat 0 g

Cholesterol 1188.8 mg396.3%

Sodium 869.5 mg36.2%

Total Carbohydrates 169 g56.3%

Dietary Fiber 0.83 g3.3%

Sugars 165.7 g

Protein 40 g79.1%

Vitamin A 19.5% Vitamin C 1.3%

Calcium 27.6% Iron 31%

*Based on a 2000 Calorie diet

Mustard Ring Recipe