Name: Gingerbread From Lucerne
Ingredients: 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

In trial and weakness and trouble, He seeks to bring us low, until we learn that His grace is all, and to take pleasure in the very thing that brings us and keeps us low. His strength is made perfect in our weakness. His presence filling and satisfying our emptiness, becomes the secret of humility that need never fail. The humble man has learned the secret of abiding gladness. The weaker he feels, the lower he sinks, and the greater his humiliations appear, the more power and the presence of Christ are his portion.

Andrew Murray

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Swiss	Breads, Desserts, Swiss	1	Bread

INGREDIENTS

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

INSTRUCTIONS

(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF;
200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 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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