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Suggest a better descriptionDrop snails into boiling water. and boil for 1/2 hour. Take off shells and cut away the hard meats. Put meats into a greased pie dish. Cover with the butter pats and season. Cook for 10 minutes in hot oven. Serve with thin brown bread. SMITH-TWIDDY, Helen Celtic Cookbook Y Lolfa Cyf. Talybont, Wales, 1979 ISBN: 0 904864 50 2 MM Format by John Hartman Indianapolis, IN Cro-Magnon@juno.com Posted to MM-Recipes Digest V4 #220 by cro-magnon@juno.com on Aug 21, 1997
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Serving Size: 1 Serving (85g) | ||
Recipe Makes: 2 | ||
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Calories: 254 | ||
Calories from Fat: 214 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.8g | 32 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 89mg | 27 % | |
Sodium 280mg | 10 % | |
Potassium 220.7mg | 6 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.1g | ||
Protein 9.3g | 13 % | |
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: 254
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