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florentine

adj, noun — 8 senses

florentine

adjalso spelled Florentine

/ˈflɒɹəntaɪn/ · /ˈflɒɹəntiːn/

Etymology Borrowed from French florentin.

1

Cooked or served with spinach.

  • Eggs florentine is on the menu.

florentine

noun

Etymology Borrowed from French florentin.

1

A biscuit consisting mostly of nuts and preserved fruit, usually coated with chocolate on one side.

  • 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.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]:
2

Obsolete A kind of durable silk.

3

Obsolete A kind of pudding or tart or meat pie.

  • Stealing custards, tarts, and florentines.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:

Florentine

adj

UK /ˈflɒɹəntaɪn/ · US /ˈflɔɹəntin/

Etymology From Latin Flōrentīnus, from Flōrentia (“Florence”) + -īnus.

1

Of, from or relating to the city of Florence, Tuscany, Italy.

2

A locality in the Central Highlands council area and the Derwent Valley council area, central Tasmania, Australia.

Derived terms
eggs Florentine, florentine, Florentine beefsteak, Florentine flogging, Florentine omelette, Florentine steak

Florentine

noun

Etymology From Latin Flōrentīnus, from Flōrentia (“Florence”) + -īnus.

1

A native or inhabitant of the city of Florence, Tuscany, Italy.

  • The safety of Florence, which means even more than the welfare of Florentines, now demands severity, as it once demanded mercy.1863, George Eliot, Romola, Volume III, Book III, Chapter XIII, page 137:
2

Cooking, Food, Lifestyle Alternative Alternative form of florentine (“biscuit”).

Entry derived from the Wiktionary, under licence CC BY-SA 4.0 — authors: page histories for florentine and Florentine.