dessert

Alaska Bake

Name: Alaska Bake
Ingredients: a round or brick mould with vanilla or strawberry ice cream; the whites of four eggs; four tablespoonfuls of powdered sugar

From My best 250 recipes, 1907

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

415Calories

25 gProtein

34 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories415 kcal

Protein25 g

Carbohydrates34 g

Fiber0 g

Sugars33 g

Total Fat19 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium285 mg

Potassium277 mg

Calcium112 mg

Iron3.5 mg

Magnesium24 mg

Phosphorus396 mg

Zinc2.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water152 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 25. The excerpt below is the record exactly as published.

ALASKA BAKE Pack a round or brick mould with vanilla or strawberry ice cream; cover and bind the seams with strips of muslin dipped in melted paraffin. Repack in ice and salt, and stand aside for at least two hours. At serving-time turn the cream on a folded napkin on a platter. Beat the whites of four eggs until light; add four tablespoonfuls of powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.