There is no exact date to pin down when this desert was invented, but its to believed to be in the
1800's. Its finally summer time, so why not celebrate with an ice cream treat. Now, this doesn't seem like a hard recipe... but I can never get meringue quite right. If you make this, or have made it, please do share your comments!
One of the earliest baked Alaska recipes to be featured in a celebrated cookbook is this one taken from "The Boston Cooking-School Cook Book" by Fannie Farmer, published by Little, Brown and Company, Boston, in 1896.
2-quart brick of ice cream, thin sheet sponge cake. Make meringue of eggs and sugar as in Meringue [below], cover a board with white paper, lay on sponge cake, turn ice cream on cake (which should extend 1/2 inch beyond cream), cover with meringue, and spread smoothly.
Place on oven grate [rack] and brown quickly in hot oven. The board, paper, cake, and meringue are poor conductors of heat, and prevent the cream from melting. Slip the paper on ice cream platter.
Meringue: Whites 6 eggs, 6 tablespoons powdered sugar, 1-1/2 tablespoons lemon juice or 3/4 tablespoon vanilla. Beat whites until stiff, add sugar gradually and continue beating, then add flavoring.