Food historians confirm the European practice of topping baked goods most notably pie and cake with rich cream sauce, whipped dates to Renaissance times.
The Food Timeline history notesice cream
Historic cookbooks offer several examples; none of which are titled "a la mode. While the phrase is French, we find no supporting print evidence the combination of ice cream topped dessert originated in that country. Barry Popik, etymolotgist extrodinaire, traces the phrase to the late s. Our survey of historic American newspapers confirms the phrase became popular in the early 20th century. It has some currency in English in the eighteenth century and nineteeth centuries in the compressed form alamode beef.
In the USA, however, a la mode denotes a dish such as apple pie served with ice cream.
Formerly often written all-a-mode, as if containing all. In the fashion, according to the fashion. Serve warm or cold, with cheese, a la mode or with whipped cream. Wine, women and song trouble them very little in the playing season, and even their gambling is of that mild and friendly nature which makes it more of a pastime than a means of enriching one' self.
But there is one great vice among the athletes; on from which comparatively few of them are free. Eating ice cream is this failing The Tigers are particularly gripped by this gastronomic vice and on several occasions this spring they have cleaned the hotels that entertained them of every bit of ice cream sherbet, punch and frozen pudding The big leaguers are great people to eat sweets Pie runs next to ice cream in popularity, though it is a poor second. The rest of the play on the dessert division of the card is scattering, with no single article worthy to be mentioned in the same breath as ice cream, pie and pie 'a la mode.
III4 "Pie a la mode particularly appears to have the community in its clutches. Frozen versions were perfected in 18thth century Europe.
Desserts approximating "Baked Alaska" surface in the 19th century. The earliest iterations were fried or baked iced cream encased in pastry. It was an "improved" version of popular fried cream, fried ice cream, and fried ice. Why call it an omelette? Possibly because the ice cream was encased in eggs meringue --or--some French dessert omelettes were "finished" in a hot oven. Who "invented" Baked Alaska?
There are four competing stories; two American, two French.
The key to discovering the truth is examining the original source for credibility and context. Whenever possible, a identifying a description of the dish in question. There are significant differences between "invented," "introduced," and "made popular.
Americans love to credit Thomas Jefferson for serving the first Baked Alaska in Primary accounts, published 70 years later, confirm he served a dessert composed warm ice cream in pastry shell.
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This precursor was not a "true" Baked Alaska, but it was similar in effect. Print evidence strongly suggests this claim is true. It also makes sense in place and context. A dessert consisting of sponge cake and ice cream covered with meringue, cooked in a hot oven for a very short time so that the ice cream does not melt usu.
Combine points one and two: Now for the subject of the actual photo: This cake will kill you. If you were to eat the whole thing your arteries would likely clog and you would go into cardiac arrest.
Notice the name of the cake? As much as I want to promote my food, I also feel a certain moral obligation to look out for you. This is a straight forward, squeeky clean, honest cooking blog.
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Which is why this cake comes with a warning label: This cake is dangerous. Eat in moderation only. Then keep reading… I created this cake by way of request from Elizabeth via the Make a Request! Sheet cake or layered?
Moist crumb or goopey? At first I was thinking along the lines of a peanut butter layered cake with a hot honey glaze drizzled over it and left to seep down into the cake, resulting in a super moist, slightly goopey texture. Then maybe even add a layer of peanut butter frosting on top. I may still get around to creating that. In the end I settled for the more traditional version: A peanut butter layer cake with a rich peanut butter frosting.
I went for oil instead of butter because oil makes cake nice and moist whereas butter tends to dry it out. Buttermilk also does wonders for creating a soft and moist crumb. Peanut butter lovers — this is definitely the cake for you. Again, the warning label: This cake is extremely rich. Okay…here are the directions. Also, for a moister, goopier version, see notes in recipe box.
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Combine the brown sugar, oil, and peanut butter in a large mixing bowl. Beat until combined and add the eggs and vanilla extract. Continue to beat until combined.