Gingerbread From Lucerne (Luzern) Recipe - Cooking Index
Gingerbread From Lucerne (Luzern) Recipe - Cooking Index
| 1/2 x | Fresh cream | |
| 3 | Lemons - juice | |
| To sour the cream | ||
| 120 x | Pear puree | |
| 200 x | Sugar | |
| 10 x | Mixed spices; star aniseed - cloves, cinnamon, ginger | |
| 5 x | Bicarbonate of soda | |
| 500 x | Whole wheat flour | |
| 150 x | Walnuts - roughly crushed |
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 190C.
Serve cold.
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
Source:
Jonathan Hue Lockheed Missiles and Space Company - Mechanism
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