florentine

See also: Florentine

English

eggs florentine

IPA^(key): /ˈflɒɹəntaɪn/, /ˈflɒɹəntiːn/
- Audio (Southern England): (file)
- Audio (Southern England): (file)

florentine (not comparable)

Cooked or served with spinach

florentines (1)

florentine (countable and uncountable, plural florentines)

A biscuit consisting mostly of nuts and preserved fruit, usually coated with chocolate on one side.
Synonym: Florentine
- 1625, Samuel Purchas, “Their Cocos and other fruits and food, their Trades and trading, Creatures profitable and hurtfull. Of Male their principall Iland. Their Houſes, Candou, Languages, Apparell.”, in Pvrchas his Pilgrimes. In Five Bookes. [...] The Second Part., volume II, London: Printed by William Stansby for Henrie Fetherstone, and are to be sold at his shop in Pauls Church-yard at the signe of the Rose, →OCLC, page 1643 [sic: 1653]:
  They boyle it alſo, and after dry it and bray it, and of this bran, with egges, hony, milke, and butter of Cocos, they make Florentines, and verie good belly-timber.
(obsolete) A kind of durable silk.^[1]
(obsolete) A kind of pudding or tart or meat pie.
- 1606, Francis Beaumont, John Fletcher, “The Woman-Hater”, in Comedies and Tragedies […], London: […] Humphrey Robinson, […], and for Humphrey Moseley […], published 1679, →OCLC, Act V, scene i:
  Stealing custards, tarts, and florentines.

A biscuit of nuts and fruit

^ Edward H[enry] Knight (1877) “Florentine”, in Knight’s American Mechanical Dictionary. […], volumes I (A–GAS), New York, N.Y.: Hurd and Houghton […], →OCLC.

florentine

florentine

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