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Suggest a better descriptionThe day before, place peas in a bowl, add salt pork; add water to cover to depth of 1 inch. Let stand overnight. Next day, drain peas and salt pork and put both in a large pot with 8 cups water. Add onion, salt and pepper and bring to a boil. Simmer 2 hours or until peas are tender. If necessary, add more water as peas cook to keep from burning. When ready to serve, stir in lemon rind. About 6-8 servings. A ham bone may be cooked with peas in place of the salt pork. ST. JOHNS KITCHEN HELENA, AR From the book
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 6 | ||
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Calories: 407 | ||
Calories from Fat: 148 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.5g | 22 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 16.1mg | 5 % | |
Sodium 310.2mg | 11 % | |
Potassium 901.5mg | 24 % | |
Total Carbohydrate 48.6g | 14 % | |
Dietary Fiber 9.4g | 38 % | |
Sugars, other 39.2g | ||
Protein 18.9g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 407
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