Palatschinken, Haluska, Frankfurter (Baedeker, 1911)

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AUSTRIA-HUNGARY
WITH EXCURSIONS TO CETINJE, BELGRADE, AND BUCHAREST
HANDBOOK FOR TRAVELLERS
by Karl Baedeker
Leipzig
1911

   OED has 1929 for "palatschinken."  OED does not have anything at all for "halusky."  The "frankfurter" (in the Vienna section) was of interest; perhaps Baedeker has earlier.
   No "pastrami" in the Bucharest food items.
   Many of the other terms probably aren't English, but are here for others to judge.


Pg. xix (Austria):
   Some of the Austrian dishes have curious names: "Garniertes Rindfleisch" or "Feines Rindfleisch," boiled beef with vegetables, usually good; "Gulyas" (goulasch), steamed hash with red-pepper sauce; "Paprikahuhn," fowl similarly dressed; "Jungfern-Braten," baked pork with cumin; "Matrosen-Braten," "Gedampfer Spitz," "Lungen-Braten," "Ofener Braten," "Husaren-Braten," varieties of stewed beef; "Ungarisches Rebhuhn," pickled pork; "Fisolen," beans; "Heurige Erdapfel," new potatoes; "Carfiol," cauliflower; "Paradiesapfel," tomatoes; "Kren," horse-radish; "Aspic," jelly; "Risibisi," rice and peas; "Beuschel," calves' lungs in vinegar; "Junges Wild," ragout or entrails of game, etc.; "Kaiserfleisch," smoked sucking-pig; "Krenfleisch," stewed pork with horse-radish; "Frankfurter," small smoked sausages.--Cold dishes and whets are grouped under "Hors d'oeuvres" or "Assietten."--Favourite sweet dishes are: "Palatschinken," pancakes; "Strudel mit Roster," thin pastry with custard or curds and (Pg. xx--ed.) jam; "Schmarrn," pancakes torn into small pieces and then rebaked; "Bohmische Dalken," pastry with plum-jam (powidl); "Halushka," dumplings stewed in lard and sprinkled with curds; "Koch," souffle.

Pg. 440 (Hungary):
   Among the characteristic Hungarian dishes are "Gulyas" and "paprika-hun," see pg. xix.  "Kukurnz," corn on the cob, eaten as in America; "Gefulltes Paprika," paprika pods filled with minced meat; "Porkolt," a variety of gulyas; "Tarhonya," a kind of macaroni; "Halaszle," chowder.

Pg. 563 (Bucharest):
   Some popular national dishes are _Fleica_, beef roasted on the spit; _Carnati_, spit-roasted beef-sausages; _Ciorba_, a kind of sour soup, made with lamb or chicken; _Ardei umpluti_, paprika-pods filled with rice and minced meats.