In spite of common myths about the brownie's creation (involving melted chocolate spilled into biscuit dough, lack of baking powder, and so on), its actual origin appears well established.[4] A prominent Chicago socialite, Bertha Palmer, whose husband owned the Palmer House Hotel there, asked a pastry chef for a dessert suitable for ladies attending the Chicago 1893 World Fair. She requested a confection smaller than a piece of cake, though still retaining cake-like characteristics, easily eaten from boxed lunches. The first brownies featured an apricot glaze and walnuts, and are still made at the hotel according to the original recipe.