see also: Alaska

alaska (plural alaskas)

  1. Alternative letter-case form of Alaska#English|Alaska baked Alaska.

  • enPR: ə-lăsʹkə, IPA: /əˈlæs.kə/
Proper noun
  1. . Postal code: AK, capital: Juneau, largest city: Anchorage.
    • 1869, George Davidson, Pacific Coast. Coast Pilot of Alaska, (First Part,) From Southern Boundary to Cook's Inlet. 1869, p. 32f.:
      We have no available sources of information concerning the vegetation northward of the peninsula of Alaska from Bristol Bay, in 58°, to the mouth of the Kwichpak, in latitude 63°.
    • 1875, A History of the Wrongs of Alaska. An Appeal to the People and Press of America. Printed by Order of the Anti-Monopoly Association of the Pacific Coast. February, 1875, p. 3:
      Alaska was discovered about a century ago by Russian furhunters[.]
    • 2004, Transformation of the U.S. Army Alaska: Final Environmental Impact Statement. Volume 1. Prepared For: United States Army Alaska   Department of the Army. Prepared By: Center for Environmental Management of Military Lands   Colorado State University   Fort Collins, Colorado, p. 3-108:
      Alaska's earliest inhabitants were nomadic hunters traveling in small bands. They arrived in interior Alaska at least 13,000 years ago […]
Translations Noun

alaska (plural alaskas)

  1. Ellipsis of baked Alaska#English|baked Alaska.
    • 1879 December 5, George Augustus [Henry] Sala, “Fashion and Food in New York”, in America Revisited: From the Bay of New York to the Gulf of Mexico, and from Lake Michigan to the Pacific., volume I, London: Vizetelly & Co., 42, Catherine Street, Strand, published 1882, OCLC 715045365; 3nd edition, London: Vizetelly & Co., 42, Catherine Street, Strand, 1883, OCLC 2606268, page 90 ↗:
      I dined at Delmonico's hard by the Fifth-avenue Hotel, a few nights ago; and among the dainties which that consummate caterer favoured us with, was an entremet called an "Alaska." The "Alaska" is a baked ice. A beau mentir qui vient de loin; but this is no traveller's tale. The nucleus or core of the entremet is an ice cream. This is surrounded by an envelope of carefully whipped cream, which, just before the dainty dish is served, is popped into the oven, or is brought under the scorching influence of a red hot salamander; so that its surface is covered with a light brown crust. So you go on discussing the warm cream soufflé till you come, with somewhat painful suddenness, on the row of ice.

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