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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