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Gingerbread From Lucerne (Luzern)

Courses: Dessert
Serves: 1 people

Recipe Ingredients

1/2   Fresh cream
3   Lemons - juice
  To sour the cream
120   Pear puree
200   Sugar
10   Mixed spices; star aniseed - cloves, cinnamon, ginger
5   Bicarbonate of soda
500   Whole wheat flour
150   Walnuts - roughly crushed

Recipe Instructions

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

Jonathan Hue Lockheed Missiles and Space Company - Mechanism


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