*  Exported from  MasterCook  *
 
                     GINGERBREAD FROM LUCERNE (LUZERN)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4 1/2   dl           Fresh cream
    3                    Lemons -- juice
                         - to sour the cream
  120       g            Pear puree
  200       g            Sugar
   10       g            Mixed spices -- star aniseed,
                         - cloves, cinnamon, ginger
    5       g            Bicarbonate of soda
  500       g            Whole wheat flour
  150       g            Walnuts -- roughly crushed
 
   (Units: 100 g ó 1/2 oz; 1 dl ó 1/2 fl oz ò/5 cup; 180 oC ó50 oF;
   200 oC ô00 oF; 230 oC ô50 oF; 250 oC ô75 oF; 2.5 cm ñ inch)
   
   Gingerbread from Lucerne, the story:
   
   There has always been a place for gingerbread on market stalls and at
   fairs. It was customary for a young man to offer his sweetheart a
   gingerbread cake, which she would acceptwith delight. Since the Middle
   Ages, Lucerne has seen the creation of a large number of such delicacies
   influenced by its governors and merchants.
   
   The recipe:
   
   Add the lemon juice to the cream and leave for a few minutes. Mix together
   the cream, pear puree sugar, mixed spices and bicarbonate of soda. Add the
   flour. Mix until well blended and then add the nuts.
   
   Fill a flan ring (24 cm diameter, 6 cm high) and bake in the oven for 50
   minutes at 190 oC.
   
   Serve cold.
   
   Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
   
   Typed for you by Rene Gagnaux @ 2:301/212.19
  
 
 
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