dessert
Baked Alaska
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
3512Calories
44 gProtein
40 gCarbs
353 gFat
Full nutrition (34 nutrients)
Calories3512 kcal
Protein44 g
Carbohydrates40 g
Fiber0 g
Sugars0.7 g
Total Fat353 g
Saturated Fat197 g
Monounsaturated Fat76 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol1709 mg
Sodium480 mg
Potassium1197 mg
Calcium686 mg
Iron3.6 mg
Magnesium81 mg
Phosphorus930 mg
Zinc4.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K23 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.8 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water744 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 38. The excerpt below is the record exactly as published.
BAKED ALASKA. Whites 4 eggs. 1 qt. brick ice cream. 4 tbsp. fruit sugar. Thin layer of cake
Cook this with the app: pantry check, scaling, and the assistant.