Baked Alaska
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 129. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 quart ice cream (any flavor)
- 1 9-inch cake layer (any flavor)
- 5 egg whites
- 1 teaspoon vanilla
- 1/2 teaspoon cream of tartar
- 2/3 cup sugar
Instructions
- Stir ice cream to soften. Spoon into a 1 1/2-quart bowl lined with clear plastic wrap. Invert ice cream onto cake; remove bowl. Freeze till firm.
- For meringue, beat egg whites, vanilla, and cream of tartar till soft peaks form (tips curl). Gradually add sugar, beating till stiff peaks form (tips stand straight). Transfer cake and ice cream to a baking sheet; remove plastic wrap. Spread meringue over all, sealing edge to baking sheet. Place oven rack in the lowest position. Bake in a 500° oven for 2 to 3 minutes or till golden. Serve immediately.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Baked Alaska" by ralph and jenny; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/92269745@N00/16251870329. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.