Baked Alaska Florida" in 1894, apparently referring to the contrast between its cold and hot elements. The dish is also known as an "omelette à la norvégienne" or "Norwegian omelette", which similarly refers to the cold climate of Norway. The dish is made of ice cream placed in a pie dish lined with slices of sponge cake or Christmas pudding, and topped with meringue. The entire dessert is then placed in an extremely hot oven for a brief time, long enough to firm and caramelize the meringue. In 1969, the recently invented microwave oven enabled Hungarian gastrophysicist Nicholas Kurti to produce a
Dessert spoon dessert-spoon was an unofficial but widely used unit of fluid measure equal to two fluid drams, or fluid ounce. In the United States and pre-1824 England, the fluid ounce was of a Queen Anne wine gallon (which was defined as exactly 231 cubic inches) thus making the dessert-spoon approximately . The post-1824 (British) imperial Apothecaries' dessert-spoon was also fluid ounce, but the ounce in question was of an imperial gallon, which was originally defined as 277.274 cubic inches, but later adjusted to approximately 277.419433 cubic inches, in either case yielding a dessert-spoon of approximately . In both the British and