rastonn.

Brit.

/ˈrast(ə)n/, U.S.

/ˈræst(ə)n/

Origin: A borrowing from French. Etymon: French raston.

Etymology: < Middle French raston (13th cent. in Old French; Middle French, French raton ), probably < raster , rater to scrape (see ratissage n.) + -on -oon suffix, probably with reference to the scraping of pastry from the cooking vessel (see Französisches etymol. Wörterbuch at *rasĭtoria). Compare rattoon n.²

Now historical and rare.

A type of sweet loaf or tart made with butter and eggs.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > pastry > tart > [noun] > types of tart

rastona1450

taffety tart1651

raspberry tart1696

feuillantine1706

mazarine1706

cowslip tart1723

Bakewell tart1876

nut tart1886

sweetheart1888

Linzertorte1906

nusstorte1911

kolach1918

quiche1925

pissaladière1931

shoo-fly pie1935

Bakewell1950

tarte Tatin1951

gypsy tart1955

a1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 52 Rastons: Take fayre Flowre & þe whyte of Eyroun, [etc.].

c1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 98 Rastons [a1450 Harl. Bastons].

1611 R. Cotgrave Dict. French & Eng. Tongues sig. Vuu5/2 Raston, a fashion of round, and high Tart, made of butter, egges, and cheese.

1973 C. A. Wilson Food & Drink in Brit. vii. 249 By the fifteenth century the idea had been developed into ‘rastons’. For these a special bread dough enriched with eggs and sugar was made up into a loaf.

1984 R. Feild Irons in Fire vi. 145 It was a cross between a dumpling mixture and the old enriched bread or raston.

This entry has been updated (OED Third Edition, December 2008; most recently modified version published online March 2022).

单词	raston
释义	rastonn. Brit. /ˈrast(ə)n/, U.S. /ˈræst(ə)n/ Origin: A borrowing from French. Etymon: French raston. Etymology: < Middle French raston (13th cent. in Old French; Middle French, French raton ), probably < raster , rater to scrape (see ratissage n.) + -on -oon suffix, probably with reference to the scraping of pastry from the cooking vessel (see Französisches etymol. Wörterbuch at rasĭtoria). Compare rattoon n.² Now historical* and rare. A type of sweet loaf or tart made with butter and eggs. ΘΚΠ the world > food and drink > food > dishes and prepared food > pastry > tart > [noun] > types of tart rastona1450 taffety tart1651 raspberry tart1696 feuillantine1706 mazarine1706 cowslip tart1723 Bakewell tart1876 nut tart1886 sweetheart1888 Linzertorte1906 nusstorte1911 kolach1918 quiche1925 pissaladière1931 shoo-fly pie1935 Bakewell1950 tarte Tatin1951 gypsy tart1955 a1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 52 Rastons: Take fayre Flowre & þe whyte of Eyroun, [etc.]. c1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 98 Rastons [a1450 Harl. Bastons]. 1611 R. Cotgrave Dict. French & Eng. Tongues sig. Vuu5/2 Raston, a fashion of round, and high Tart, made of butter, egges, and cheese. 1973 C. A. Wilson Food & Drink in Brit. vii. 249 By the fifteenth century the idea had been developed into ‘rastons’. For these a special bread dough enriched with eggs and sugar was made up into a loaf. 1984 R. Feild Irons in Fire vi. 145 It was a cross between a dumpling mixture and the old enriched bread or raston. This entry has been updated (OED Third Edition, December 2008; most recently modified version published online March 2022). < n.a1450
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