Gingerbread From Lucerne (luzern) Recipe
Yield: 1 BreadRecipe by luhu.jp
Ingredients:
4 1/2 deciliter: Fresh cream,
3: Lemons, juice to sour the cream
120 gram: Pear puree,
200 gram: Sugar,
10 gram: Mixed spices, star aniseed, cloves, cinnamon, ginger
5 gram: Bicarbonate of soda,
500 gram: Whole wheat flour,
150 gram: Walnuts, roughly crushed
Directions:
(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
Source from luhu.jp
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
Source from luhu.jp