3 : c Graham flour
1/4 : Scant c
2 : sm Cups
1 : ts Salt
1 : ts Soda
Sugar : Sugar
Sour : Sour milk or 1/2 water
See : See Below:
2 : pk (3-oz) orange gelatin
1 : c Boiling water
1/2 : c Cold water
1 : cn (6-oz) pickled peaches;
-chopped : -chopped
1/2 : c Peach juice
1 : pk (8-oz) cream cheese;
-softened : -softened
1/2 : pt Cream; whipped
0: (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
1: 5 cm = 1 inch) Gingerbread from Lucerne, the story: There has always been a place for gingerbread on market stalls and at fairs
2: It was customary for a young man to offer his sweetheart a gingerbread cake, which she would acceptwith delight
3: Since the Middle Ages, Lucerne has seen the creation of a large number of such delicacies influenced by its governors and merchants
4: The recipe: Add the lemon juice to the cream and leave for a few minutes
5: Mix together the cream, pear puree sugar, mixed spices and bicarbonate of soda
6: Add the flour
7: Mix until well blended and then add the nuts
8: Fill a flan ring (24 cm diameter, 6 cm high) and bake in the oven for 50 minutes at 190 oC
9: Serve cold
10: Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed for you by Rene Gagnaux @ 2:301/212
11: 19