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
Junket (dessert) Italian "giuncata" or directly to the medieval Latin "juncata". The first recorded use in this sense is in "The boke of nurture, folowyng Englondis gise". Elizabeth David, in an article in "Nova", dated October 1965, asserts that the word "junket" derives from the French "jonches", a name for freshly made milk cheese drained in a rush basket." The article can be found in the collection "An Omelette and a Glass of Wine" originally published in London by R. Hale Ltd, 1984. See the chapter titled "Pleasing Cheeses," Page 206. Junket brand rennet custard mix was popular in the United States