Directions:
- Combine vinegar and mustard in a small non-aluminum saucepan; mix well. Cover and refrigerate overnight.
- Add beaten egg, sugar, and salt to reserved mixture; stir. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thickened, stirring well.
- Quickly ladle mustard into hot sterilized jars. Cover with a metal lid, and screw band tight. Refrigerate 24 hours before serving. Mustard may be stored in the refrigerator up to 2 weeks. Serve with meats.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 736.39 Kcal (3083 kJ) | ||
| Calories from fat | 139.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.47g | 24% | |
|---|---|---|---|
| Cholesterol | 491.04mg | 164% | |
| Sodium | 993.18mg | 41% | |
| Potassium | 267.6mg | 6% | |
| Total Carbs | 124.16g | 41% | |
| Sugars | 118.17g | 473% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 19.43g | 39% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 3.8mg | 21% | |
| Calcium | 122.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 134.6 Kcal (564 kJ) | ||
| Calories from fat | 25.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.83g | 24% | |
|---|---|---|---|
| Cholesterol | 89.75mg | 164% | |
| Sodium | 181.53mg | 41% | |
| Potassium | 48.91mg | 6% | |
| Total Carbs | 22.69g | 41% | |
| Sugars | 21.6g | 473% | |
| Dietary Fiber | 0.31g | 7% | |
| Protein | 3.55g | 39% | |
| Vitamin C | 0.2mg | 2% | |
| Iron | 0.7mg | 21% | |
| Calcium | 22.4mg | 12% | |
* 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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