Kringle (1936); Stromboli (1957); Tcheburek (1914); Fondue (1829)

[Bapopik at AOL.COM]

KRINGLE

   DARE has a 1950 date for this Danish specialty, found mostly at Racine,
Wisconsin.  I had found one "kringle" citation in the 1800s (not American).
   As usual, the phonebook trick worked.  I looked under "Bakers."

   October 1936, RACINE CLASSIFIED TELEPHONE DIRECTORY, pg. 12, col. 1:
_UPTOWN BAKERY_
   The Place with the Kringels
   on the Window
If you want real Danish Pastry
this is the place to get it
   ALEX HENRIKSEN, Prop.
1338 Washingtonav...Jackson-7072
("Kringel"...The first of many ads by this bakery--ed.)

   May 1941, RACINE CLASSIFIED TELEPHONE DIRECTORY,  pg. 13, col. 1:
Lincoln Bakery
   Specializing in Danish Kringles
   1815 State...Jackson-5461

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BISMARK, LONG JOHN

   July 1951, RACINE TELEPHONE DIRECTORY, pg. 16, col. 2 ad:
_DIXIE CREAM DONUTS_
CHOCOLATE-COCOANUT
POWDERED-PLAIN
   Also
LONG JOHNS-BISMARKS
CRUELLERS-CINNAMON BUNS
CALL 2-3757
220 MAIN ST.

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STROMBOLI

   Supposedly from Philadelphia, and I'll have to re-check that.  This is a
little earlier than I'[d just posted from Cincinnati.

   1957, THE CINCINNATI AND SUBURBAN BELL TELEPHONE COMPANY, pg. 591, col. 1
ad:
_PASQUALE'S_
(...)
STROMBOLI STEAK SANDWICHES
(Many locations--ed.)

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TCHEBUREK

RUSSIA
WITH TEHERAN, PORT ARTHUR, AND PEKING
HANDBOOK FOR TRAVELLERS
by Karl Baedeker
Lepizig: Karl Baedeker
1914

   I wanted to get the ITALY (1895) to see if "cappuccino" is there, but of
course, it was not on the Library of Congress shelf.  I spotted this Baedeker
I don't think I looked at before.  It covers a huge amount of ground (Russia,
Finland, Ukraine, Georgia, Armenia, Azerbaijan, Iran, and China).
Unfortunately, there is no descriptive food section like for ITALY.

Pg. 202 (FINLAND):  "Knackebrod" is bread in thin, hard, round slices.

Pg. 405 (THE CRIMEA):  Among the Tartar national dishes may be mentioned
tcheburek (a kind of meat-pie), and shashluik (mutton roasted on a spit).

Pg. 466 (TIFLIS, GEORGIA):  Among the national dishes are the following:
shashliuk (p. 405), basturma (beef roasted on the spit), tchikhirtma (soup
with mutton or fowl, saffron, and other spices), loko (boiled fish from the
Kura), and plov (the Turkish pilau).

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FONDUE

VEGETABLE COOKERY, WITH AN INTRODUCTION RECOMMENDING ABSTINENCE FROM ANIMAL
FOOD & INTOXICATING LIQUORS
3d ed.
London: Sold by H. Phillips
1829

   This book was in the Library of Congress's Rare Book Room.  I didn't find
"vegetarian" here, but perhaps someone can use the "fondue."  (See archives
for other "fondues" of this period--ed.)

Pg. 74:
   _287.  Fondue._
   Take a half a pound of good grated cheese, the crumb of a roll steeped in
hot milk, a piece of butter the size of a walnut, the yolks of three eggs
well beaten, mix all together very well, then add the whites, beaten to a
froth, immediately before you put it in the oven.  Bake it in a quick oven;
it has the appearance of a pudding, and is excellent.