Kringle (before 1839)

[Bapopik at AOL.COM]

   Another gem from the BRITISH AND IRISH WOMEN'S LETTERS AND DIARIES
database?
   DARE has "kirngle" ("A usu. sweet, flaky pastry, often with fruit or nut
filling, that is usu. formed into a ring or a pretzel-like shape") from only
1950.  John Mariani's ENYCLOPEDIA OF AMERICAN FOOD & DRINK states: "It is a
specialty of the Wisconsin city of Racine, whose nickname is Kringleville
because of its large Danish immigrant population, who called cookies and tea
cakes made with butter 'kringle."  Mariani regurgitates DARE's ridiculously
late "1950" date.
   This citation from  the database doesn't have a date, but the writer died
in 1839:

...kind as a Sully-Lunn, which was not then known, and another kind of cake
which was then greatly in request, and is rarely met with now, a roll of
dough of a thickness to be cut in half, buttered hot, or very good eaten
plain; bread of all sorts; rolls, English, French and German; Kringles,
German cake, &c., and eggs, neither meat nor fish being then introduced as
appertaining to breakfast.


Papendiek, Charlotte Louise Henrietta Albert, 1765-1839, MEMOIR OF CHARLOTTE
LOUISE HENRIETTA ALBERT PAPENDIECK in COURT AND PRIVATE LIFE IN THE TIME OF
QUEEN CHARLOTTE: BEING JOURNALS OF MRS. PAPENDIECK, ASSISTANT KEEPER OF THE
WARDROBE AND READER, TO HER MAJESTY, V. 2. Broughton, Mrs. Vernon Delves,
ed., London, England: Bentley && Son, 1887, pp. 309.