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Directions
1/2" around edge free.
You can have Baked Alaska on short notice if you keep cake and ice
cream on hand in your freezer.
1. Start heating oven to 450ø F. For cake base, choose one of Alaskas
below. Set cake base on brown paper (1/2" larger than cake) on cookie
sheet.
2. Make meringue: With egg beater or electric mixer, beat 3 egg whites
until they stand in peaks when beater is raised. Slowly add 6 tablesp.
granulated sugar, beating until stiff and glossy.
3. Quickly fill or top cake base with 1 qt. very firm ice cream as
directed below. Quickly cover ice cream and base completely with
meringue. If desired, sprinkle with slivered almonds, shaved
chocolate, or shredded coconut. Bake 4 to 5 min., or until delicate
brown.
4. Remove Alaska from oven at once. Slip 2 spatulas between Baked
Alaska and paper. Transfer Alaska to chilled serving dish. Garnish
with canned peach slices, berries, etc. Serve at once.
P.S. To serve ablaze, pour bit of lemon extract on 3 sugar cubes; set
on meringue; light; carry to table.
SURPRISE ALASKA: Make trough in 9" tube spongecake, leaving 3/4"-thick
shell (see cutting directions for Frozen Angel, above). Fill trough
with ice cream.
IGLOO ALASKA: Use bakers' spongecake layer. Pile ice cream on top,
leaving
BROWNIE ALASKA: Use panful of uncut brownies. Top brownies with brick
ice cream.
Servings: 6 servings
Baked Alaska & Variations Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
It is quite feasible to track the history of written cooking instructions back into ancient history, in truth as far into history as ancient Egypt, and quite possibly further than that. In practice though, in the main part, these ancient cook books were just very basic pictorial recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to academics is a collection of stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some scripts showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals were separated into starters, main course and desserts, a style of dining still practiced today. Aspicius also describes how the cooks of Roman times used a wide range of spices, including some familiar names for example basil, fennel and dill. As our culinary historical trip moves to more modern times we find a couple of books dating from the 1300s - a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the indian curry that is popular today, but instead descriptions of the types of meals cooked for the rich people of that period. In the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the East, such as coriander, parsley, and rosemary. These new foods and tastes was responsible for a torrent in recipe books, many of which are now in academic collections. Over the following few centuries, the powerful and wealthy houses strove to serve the most exotic banquets, and as a result cooks and their recipes were much in demand. However, it was during the nineteenth century that cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, testing, and writing down recipes common in their social group. When we get to the 1900s, cook books are greatly in demand due to increased literacy, more free time and having more disposable income. The arrival of TV gave us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Baked Alaska & Variations recipe.
