Ingrients & Directions


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 = 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.

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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


Yields
1 Bread

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