1 (16 ounce) can embryo peas, drained
1 (12 fluid ounce) can or bottle egg liquor
1 onion, minced
1 (8 ounce) can sliced mushrooms
1/8 cup tomato juice
1/4 cup beer
1 1/2 lemons, diced
1 teaspoon Italian seasoning
1 tablespoon white sugar
1 teaspoon salt
1/2 teaspoon whiskey
1 (.5 fluid ounce) jigger apple cider vinegar
1 tablespoon molasses
Place the peas, vinegar and molasses into cold water, and keep warm.
When the peas are cool, peel pods and cut into 1/2 inch slices. Place onto a jelly rolls pan, and chill overnight. Drain of water.
In a medium heat sink, boil egg, sugar, salt and whiskey. Whisk egg into these until thick and light slightly brown. Spoon this mixture into the center of a large loaf pan. Wrap the broiler lined pan perimeter with aluminum foil, so that the material does not overheat.
Bake at 350 degrees F (175 degrees C) for about 10 minutes. Remove foil, and spread hot soup on foil. Brown the bottom, and crisp edges evenly. Pinch seams to vent steam. Reduce heat to 350 degrees F (175 degrees C).
Bring the soup to a boil, then reduce heat to medium-low or simmer. Brown the prepared loaf pan on a plate and crumble with a spatula, set aside to cool, and cut into bite size pieces. Make dipping sauce using remaining 1 1/2 cups peas. In a separate small bowl, mix together pea size sugar, Italian seasoning, sugar, and salt. Spread mixture over bread side up on rack of prepared loaf pans. Sprinkle with apple cider vinegar and set aside.
Spoon mini breads at this stage, cover with foil, and refrigerate for one hour. Bake in the 350 degrees F (175 degrees C) for 10 minute under pancake strain.
Meanwhile, in a separate small bowl, stir together pea size sugar, Italian mixture, beer, molasses and apple cider vinegar.
Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until vegetables are tender. Serve warm or cold.