Austrian Cuisine (Murray, 1838)

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A HANDBOOK FOR TRAVELLERS IN SOUTHERN GERMANY:
BEING A GUIDE TO BAVARIA, AUSTRIA, TYROAL, SOLZBURN, STYRIA, &C., THE AUSTRIAN AND BAVARIAN ALPS, AND THE DANUBE FROM ULM TO THE BLACK SEA
London: John Murray and SOn
1838

   This book--which is crumbling as I turn the pages--is just amazing!  I'll do page 120 last and type whatever I can.

Pg. 131, col. 1:  There are no table d'hote at Vienna, dinner being served even at the hotels a la carte (nach dem Speisezettel).

Pg. 131, col. 2:  A cup of coffee, without milk (schwartz), costs 8 kr.; coffee with milk is called melange.
(The revised OED has 1922 for "melange"--ed.)

Pg. 314, col. 1 (Marienbad):
   _Mud-baths_ (schlambader), consisting of tubs filled with the fine bog earth, finely sifted and moistened with mineral water, in which the whole person, or a single limb, can be immersed, are also provided here, and are coming much into vogue.
(OED has 1843 for "mudbath."  It's also on page 308, col. 2--ed.)

Pg. 361, col. 2 (Pesth):  There is a very good restaurant attached to the Jagerhorn, but there is one still better on the ground floor of the National Cassino, kept by a Frenchman, where dinners are served _a la carte_.

Pg. 120:
   96. AUSTRIAN COOKERY AND INNS.
(...)  Styrian capons, Danube carp, and fogasch, a species of perch procured only from the Plattensee in Hungary, are among the peculiar delicacies to which the epicure will direct his attention.  Vienna is plentifully supplied with game, and here, as elsewhere in Austria, the puddings (mehlspeisen) have attained the summit of perfection.  Our business is chiefly with the "cuisine sauvage," and the prospects of the traveller in remote districts, far away from cities, and in the midst of the mountains.  Dinner is always commenced with soup, usually bread or egg soup, very tasteless.  To this usually succeeds boiled beef, and then the national dish, chicken fried in lard, and cut into pieces called gebackenes huhn, or vulgarly, _bock hahnl_: it is on the whole not a bad dish, and is, beyond doubt, the best mode of dressing a fresh-slaughtered fowl, as it rarely happens that the animal is killed until the dinner or supper, of which it is to form a part, are already ordered.  THe traveller may safely ask for this dish when in a hurry.  In Hungary the national dish is a fowl stewed with red pepper, called _paprica hanl_, which is also by no means an unsavoury dish.  It is necessary to warn the stranger against veal (kalbs fleisch), the constant recurrence of which will almost bring him to loathe the sight of it.  Sauerkraut, which is cabbage cut into small pieces, laid in a cask between layers of salt, pressed down by weights above, and thus pickled in its own juice for six or eight months, is to be met with everywhere; but the English rarely succeed in accommodating their palates to it.  Even the epicure, however, may dine in content, if the bill of fare do not contain _trout_ (_forellen_), and there are very few seasons and situations in which they are not to be met with among the mountains.