Dessert
Baked Alaska
Farmer’s period recipe for Baked Alaska, faithfully transcribed from the public-domain edition.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Whites 6 eggs
- 6 tablespoons powdered sugar
- 2 quart brick of ice cream
- Thin sheet sponge cake
Historical transcription
Source method
- 1
Make meringue of eggs and sugar as in Meringue I, cover a board with white paper, lay on sponge cake, turn ice cream on cake (which should extend one-half inch beyond cream), cover with meringue, and spread smoothly. Place on oven grate and brown quickly in hot oven. The board, paper, cake, and meringue are poor conductors of 449 heat, and prevent the cream from melting. Slip from paper on ice cream platter.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.