vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Alaska
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
644Calories
13 gProtein
124 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories644 kcal
Protein13 g
Carbohydrates124 g
Fiber0.3 g
Sugars117 g
Total Fat11 g
Saturated Fat3.8 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol378 mg
Sodium217 mg
Potassium151 mg
Calcium64 mg
Iron2 mg
Magnesium13 mg
Phosphorus226 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A161 mcg
Vitamin E1.1 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate53 mcg
Choline300 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 66. The excerpt below is the record exactly as published.
Baked Alaska. (Individual). Slice some sponge cake about one-half inch thick, and cut with a round cutter two inches in diameter. Place the discs of cake on a silver platter, put a ball of vanilla cream in the center of each, and cover with meringue paste. Make the meringue with the whites of four eggs, beaten well and mixed with one-half pound of powdered sugar. Use a pastry bag with a fancy tube, and cover carefully; dust with powdered sugar, and bake in a very hot oven for a couple of minutes. Put a French cherry on top
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