Harry Family Mustard Mold Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Harry Family Mustard Mold

Recipe by  

"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 Edit and Save

Original recipe makes 6 cups Change Servings
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  • PREP

    15 mins
  • COOK

    5 mins
  • READY IN

    2 hrs 20 mins

Directions

  1. In a large bowl, stir together the sugar, mustard powder and salt. Whisk in the vinegar until smooth, then whisk in the eggs.
  2. 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.
  3. 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.
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Reviews More Reviews

Nov 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.

 
Jan 29, 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.

 

6 Ratings

Apr 24, 2011

Good recipe, but I reduced the mustard to 3 tablespoons, to make it less spicey.

 
Apr 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.

 
Aug 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

 

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Nutrition

  • Calories
  • 228 kcal
  • 11%
  • Carbohydrates
  • 14.4 g
  • 5%
  • Cholesterol
  • 125 mg
  • 42%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 72 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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