Baked Alaska
Baked Alaska (pronounced: /beɪkt ˈæləskə/) is a dessert dish that, despite its name, is not directly related to the field of medicine. However, it can be discussed in the context of nutrition and dietetics.
Etymology
The term "Baked Alaska" was coined at Delmonico's Restaurant by their chef-de-cuisine Charles Ranhofer in 1867 to honor the recent acquisition of Alaska by the United States. The French name for this dish is omelette à la norvégienne or "Norwegian omelette", which refers to its cold interior and warm exterior, similar to the cold winters and warm houses of Norway.
Description
Baked Alaska is a dessert made of ice cream and cake topped with browned meringue. The dish is known for its contrast of hot and cold, with the meringue insulating the ice cream to prevent it from melting while being baked.
Nutritional Information
The nutritional content of Baked Alaska can vary depending on the specific recipe used. Generally, it is high in sugar and fat due to the ice cream and meringue. It can also contain a significant amount of protein from the eggs used in the meringue and cake.
Related Terms
- Meringue: A type of dessert or candy often made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar.
- Ice Cream: A sweetened frozen food typically eaten as a snack or dessert, usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors.
- Dessert: A course that concludes a meal. The course usually consists of sweet foods and beverages, such as dessert wine or liqueurs.
See Also
External links
- Medical encyclopedia article on Baked Alaska
- Wikipedia's article - Baked Alaska
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