Strudel Strudel A strudel (, ) is a type of layered pastry with a filling that is usually sweet. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine but also common in many other Central and Eastern European cuisines. The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Wienbibliothek im Rathaus (formerly Wiener Stadtbibliothek). The pastry descends from similar Near Eastern pastries (see "baklava" and "Turkish cuisine"). Strudel is an English loanword from German. The word derives from the German word "Strudel", which
A History of English Food won had they been fought by soldiers from a destitute nation." (page 41) Each chapter is opened with a monochrome illustration from its period, with a detailed caption. There are 32 pages of colour plates illustrating famous cookery writers such as Robert May and stages of English cuisine such as "The 1950s kitchen". Page numbers refer to the first English edition. "A History of English Food" was described by "The Independent" as "richly informative" and "surely destined for classic status". The reviewer noted that she had seen badger hams on the bar in the West Country pubs of her childhood,