Gingerbread with Buttermilk
Recipe: Gingerbread w/ Buttermilk
“Let’s Cook it Right” is a celebrated cookbook dedicated to good health, good sense, and good eating. Adelle Davis believed that food should first and foremost be delicious. This cookbook is full of ways to prepare fresh foods of all kinds in the most minimally-impacted, health preserving manner. This book contains easy to follow recipes, a table of equivalents and an index. The nutritional facts below were prepared by the graduate students at Cal State Los Angeles’ School of Kinesiology and the Nutritional Science program.
Let’s Cook it Right Page #: 498
Amount for 4 servings:
1/3 cup crisco pure vegetable oil 1 cup whole wheat flour
1/2 cup wheat germ-raw 3 tsp baking powder
1 each large whole fresh egg 1/4 cup whole dry powdered milk
2/3 cup brer rabbit dark molasses 2 tsp ginger root -raw
1/3 cup white granulated sugar 1 tsp cinnamon-ground
3/4 cup buttermilk-cultured-low fat 1/2 tsp table salt
Nutrition Facts:
| Serving Size: 203.55 g |
| Calories: 573.57 |
| Protein: 11.34 g |
| Total fat: 23.38 g |
| Saturated fat: 4.08 g |
| Cholesterol: 62.72 mg |
| Carbohydrates: 89.41 g |
| Fiber: 5.33 g |
| Sodium: 778.66 g |
| Iron: 10.42 mg |
| Vitamin A: 169.79 IU |
| Vitamin C: 1.36 mg |
| Vitamin D: 32.28 IU |
| Thiamin: 0.28 mg |
| Riboflavin: 0.32 mg |
| Niacin: 3.34 mg |
| Vitamin B6: 0.16 mg |
| Folic acid: 24.61 mcg |
| Magnesium: 56.19 mg |
| Vitamin K: 0.16 mcg |
| Diabetic Exchange Values: 1.7 bread/starch |
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