† cruˈstade Obs.
Also crustate, -arde: see also custard.
[Evidently a. F. croustade, although this is not given by Godefroy, and is known to Hatzfeld only as a modern word after It. crostata ‘a kinde of daintie pye, chewet, or such paste meate’ (Florio), f. crostare to encrust: see -ade.]
A sort of rich pie, made of flesh, eggs, herbs, spices, etc. enclosed in a crust.
| ? c 1390 Form of Cury No. 154 Crustardes of Flessh. ibid. No. 156 Crustardes of Fysshe. c 1420 Liber Cocorum 40 Crustate of flesshe. c 1440 Anc. Cookery in Househ. Ord. (1790) 452 Let bake hom as thow woldes bake flaunes, or crustades. |