Sweet and Spicy. Loved by all who love mustard. Holiday favorite on HAM. Save time and make the day before!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together the sugar, mustard powder and salt. Whisk in the vinegar until smooth, then whisk in the eggs.

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  • In the top of a double boiler, or in a metal bowl set over a pan of simmering water, sprinkle the gelatin over the water. Heat until gelatin dissolves, and stir to blend. Whisk the gelatin into the mustard mixture. Set aside to cool and thicken.

  • When the gelatin is starting to set, whip the cream in a medium bowl until fluffy. Fold whipped cream into the mustard mixture until well blended. Pour into a greased 6 cup mold. Refrigerate until set, about 2 hours. If you don't have a mold, just pour it into a bowl. This recipe tastes great either way.

Nutrition Facts

227.6 calories; 4.3 g protein; 14.4 g carbohydrates; 116.3 mg cholesterol; 39.7 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/27/2009
I happen to be one of the Harry's. This is my grandmother-in-laws recipe. My sister posted this recipe but there is a mistake in it. She tried to have it corrected but allrecipes has not done so. Here is the correction. After dissolving the gelatin over the double boiler add the egg mixture to the gelatin and cook until it starts to thicken and THEN set aside to cool. Read More
(23)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/27/2009
I happen to be one of the Harry's. This is my grandmother-in-laws recipe. My sister posted this recipe but there is a mistake in it. She tried to have it corrected but allrecipes has not done so. Here is the correction. After dissolving the gelatin over the double boiler add the egg mixture to the gelatin and cook until it starts to thicken and THEN set aside to cool. Read More
(23)
Rating: 5 stars
11/27/2009
I happen to be one of the Harry's. This is my grandmother-in-laws recipe. My sister posted this recipe but there is a mistake in it. She tried to have it corrected but allrecipes has not done so. Here is the correction. After dissolving the gelatin over the double boiler add the egg mixture to the gelatin and cook until it starts to thicken and THEN set aside to cool. Read More
(23)
Rating: 4 stars
01/30/2006
Really good. I was more curious about this recipe than needing to make it but I served it with baked ham and it was positively delicious. Will definately keep it in my file and make it again. Read More
(5)
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Rating: 4 stars
04/27/2007
My grandma always made a recipe like this for the holidays and I loved it. This recipe is different than hers uses more cream and more dried mustard. This recipe has more of a spicy kick and a creamier texture. It was still good but the kids wouldn't eat it because it was too hot. Read More
(3)
Rating: 4 stars
04/25/2011
Good recipe but I reduced the mustard to 3 tablespoons to make it less spicey. Read More
(3)
Rating: 5 stars
08/25/2012
see harry's comment egg mixture MUST be cooked to 160 degrees for safety NOT just poured into gelatin to sit so dissolve gelatin in double boiler with water low heat add mustard mixture remember if eggs get too hot they curdle then COOK to 160 cool before adding whipped cream or it will melt just basic food science Read More
(2)
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