Spanish Mustard

From a
1923
cook book
`````````

.

3 tsp. Dry Mustard
3 tsp. Dry Chili Powder
1 tsp. Sugar
1/2 tsp. Salt
1 Tbsp. Vinegar
1 Tbsp. Olive oil
1 Egg Yolk
.

Mix until smooth
and cook over hot water until smooth.
Bottle.

.

Good for Sandwiches.
,,,,,,,,,,,,,,,,,,,,,,,,,,