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 "Food in England". Cooke argues that Dickson Wright is "as particular as she is greedy", and "gruesomely snobbish", out of touch with "Other people", preferring therefore the overindulgent Georgians who could afford a suitable retinue of servants. "British Food in America" describes the book as "a stinker", substituting "speculation and snobbish reminiscence for any modicum of research or analysis." A History of English Food A History of English Food is a history of English cuisine from the Middle Ages to the end of the twentieth century written by the celebrity cook Clarissa Dickson Wright. Each era is treated in turn