The influence of Bohemian on Austrian cuisine can be seen in the 18th and 19th centuries. Bohemian cooks were in the service of many Viennese bourgeois houses. Their pastries were proverbial and sung about in many songs. They were made of yeast and potato dough and considered specialties, which significantly enriched the repertoire of "Viennese cuisine." The cookbooks of Bohemian cooks also experienced many editions in the 19th century. Source: info.bml.gv.at