Slivovitz (1800)

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TRAVELS THROUGH FRANCE, TURKEY, AND HUNGARY, TO VIENNA, IN 1792.
TO WHICH ARE ADDED, SEVERAL TOURS IN HUNGARY, IN 1799 AND 1800
by William Hunter
London: J. White
1803
Third Edition.  In Two Volumes.

VOLUME ONE
Pg. 208 (1792):  They have frequent entertainments at each other's houses, and there is a place of general resort for gentlemen, called the Casino, which is open every evening, and where a few hours may be always agreeably passed away.
(OED has 1789, then 1838 for "casino"--ed.)

Pg. 224:  ...we ventured into a Turkish coffee-house, and had the good fortune to find some excellent kimac*, a preparation of cream...
*Yahout and pilow are also two favourite dishes in Turkey.  The first is milk turned with runnet.  It is very sour to the taste, but the Turks prefer it without sugar.  The second is made of rice, and is a dish which is common in most eastern countries.
(OED has "yogurt" from 1625, 1687, and then 1837--ed.)

VOLUME TWO
Pg. 83:  Pilau, prepared in various ways, is a standing dish, and is generally flavoured with chickens, or sheep's tails.

Pg. 220:  We found the country level and fertile, but bare of wood, and chiefly employed in the growth of Indian maize, which, on account of its having been introduced from TUrkey, is here called Turkish wheat.
(In Hungary--ed.)

Pg. 374 (1800):  Funfkirchen is not more celebrated for its water, than this part of the country for its _slibowitz_, which is a strong spirit, distilled from a small plum, as well known, and as much relished, all over Hungary, as whisky in Scotland or Ireland.
(OED has 1885 for "slivovitz," when it was coined by the ENCYCLOPEDIA BRITANNICA--ed.)