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    You are in: Home / Recipes / Byron Nelson's Mustard Ring Recipe
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    Byron Nelson's Mustard Ring

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    1 hrs

    10 mins

    Dan-Amer #1's Note:

    Byron Nelson won the Masters golf tournament in 1937 and 1942. This recipe is taken from "Tea Time at the Masters" a cookbook prepared by the Jr. League of Augusta, GA.

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    Units: US | Metric


    1. 1
      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.

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    Nutritional Facts for Byron Nelson's Mustard Ring

    Serving Size: 1 (120 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 226.8
    Calories from Fat 126
    Total Fat 14.1 g
    Saturated Fat 7.6 g
    Cholesterol 146.5 mg
    Sodium 121.3 mg
    Total Carbohydrate 20.7 g
    Dietary Fiber 0.3 g
    Sugars 19.1 g
    Protein 4.6 g

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