This gingerbread, from the chefs Edna Lewis and Scott Peacock, is just wonderful: a little spicy, a little sweet, very simple to make, and absolutely delicious. Whipped cream is an easy topping, although dulce de leche or another warm, caramel-y sauce takes it to a special place. But it’s also kind of nice plain, wrapped in waxed paper and tucked inside someone’s lunch. Featured in: A Mexican Feast With Artisanal Technique.
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Serving Size: 1 recipe (1167g) | ||
Recipe Makes: 1 | ||
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Calories: 3248 | ||
Calories from Fat: 1297 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 144.1g | 192 % | |
Saturated Fat 89.9g | 449 % | |
Monounsaturated Fat 37.1g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 381.3mg | 117 % | |
Sodium 4067.8mg | 140 % | |
Potassium 5904mg | 155 % | |
Total Carbohydrate 458.7g | 135 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 450.5g | ||
Protein 39.8g | 57 % | |
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: 3248
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