|Water||1⁄2 Cup (8 tbs)|
|Cider vinegar||3⁄4 Cup (12 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Unflavored gelatin powder||1⁄4 Ounce|
|Dry mustard powder||3 Tablespoon|
|Whipping cream||1 Cup (16 tbs) (Or 1 Envelope)|
Beat eggs together well in top of double boiler.
Stir in water and vinegar.
Measure sugar into medium size bowl.
Add gelatin, turmeric, salt and mustard powder.
Stir all together until thoroughly mixed.
Add to egg mixture and mix.
Place over boiling water.
Cook and stir until thickened slightly.
Remove from heat and cool until mixture is syrupy thick.
Beat cream until stiff.
Fold into thickened jelly.
Then pour into 4 cup (900 ml_) mold.
Chill several hours.