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Suggest a better descriptionSoak peas overnight in beer. Do not drain. Add salt pork, Snap-E Tom, black pepper, salt, chopped onion, Worcestershire and dry mustard. Cook over low heat covered for 1-1/2 hours. Keep adding beer as needed. Add sash or two o Tabasco to taste. Never add water. Id probably halve the Worcestershire sauce as Im not fond of it. Posted to EAT-L Digest 28 Dec 96 Recipe by: Talk About Good II, 1979, p. 156 From: Lou Parris
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Serving Size: 1 Serving (146g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 30 | ||
Calories from Fat: 2 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 23.2mg | 1 % | |
Potassium 55.5mg | 1 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 3.2g | ||
Protein 0.6g | 1 % | |
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: 30
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