Gingerbread From Lucerne(Luzern)

* 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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