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Byron Nelson's Mustard Ring



Beat the eggs in the top of your double boiler.
Mix thoroughly the sugar and gelatin, then stir in the mustard, turmeric, and salt.
Add the water and vinegar to the eggs, then stir in the sugar mixture, then cook the resulting mixture over boiling water until slightly thickened, stirring constantly all the while.
Cool in refrigerator until the mixture becomes very thick making sure it does not congeal.
Whip the cream and fold it into the mixture.
Turn into a 1 1/2 quart ring mold and refrigerate until it becomes firm.
Unmold and if desired fill center with cole slaw or fresh fruit.
This will serve 8. Preparation time includes cooling down time.