Gingerbread From Lucerne (Luzern) -

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

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 1/2 cm 1 inch

24 cm diameter,

6 cm high

50 minutes at

190 oC. Serve cold. Culinary Art and Traditions of Switzerland, Pro Gastronomia,

1992 Typed for you by Rene Gagnaux