Categories: Breads, Desserts, Swiss 
      Yield: 1 bread 
  
  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. 
   
  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