Rating: 5 stars 4.7
14 Ratings
  • 5 star values: 13
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This is a Thanksgiving tradition. We always have a ham and serve this with it. I was dubious at first, but have loved it ever since I tasted it!

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Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
8 hrs
total:
8 hrs 20 mins
Servings:
50
Yield:
1 quart-sized mold
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Ingredients

50
Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve the gelatin in 2 tablespoons cold water; place in a blender with the sugar, mustard, salt, vinegar, and 1/3 cup water. Blend until smooth. Add the eggs and blend again until smooth.

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  • Place a mixing bowl over a pot of boiling water. Pour the mustard mixture into the bowl. Cook and stir until the thick like a custard. Remove from heat and allow to cool completely.

  • Beat the whipping cream in a separate bowl with an electric mixer until soft peaks form. Fold the whipped cream into the mustard mixture. Lightly grease a 1 quart ring mold; pour mixture into the mold. Chill in refrigerator overnight. Serve with ham.

Nutrition Facts

38 calories; protein 0.9g; carbohydrates 3.3g; fat 2.4g; cholesterol 21.4mg; sodium 31.7mg. Full Nutrition
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