| 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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