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单词 minestra
释义

minestran.

Brit. /mɪˈnɛstrə/, U.S. /məˈnɛstrə/
Inflections: Plural minestre.
Forms: 1600s 1800s menestra, 1700s– minestra.
Origin: A borrowing from Italian. Etymon: Italian minestra.
Etymology: < Italian minestra (c1225) < minestrare to serve at table, dish up (although this is first attested later: a1280) < classical Latin ministrāre minister v. Compare Middle French, French menestre (1515).In plural form minestre after the Italian plural form. Forms with -e- in the first syllable are perhaps influenced by French.
Any of various Italian soups usually consisting of vegetables or grain in broth. Cf. minestrone n.
ΘΚΠ
the world > food and drink > food > dishes and prepared food > soup or pottage > [noun] > vegetable soup
joutes1377
leek-pottagec1440
kalea1480
colea1500
nettle broth1652
spring pottage1661
minestra1673
spring soup1744
onion soup1747
shchi1824
Palestine soup1834
potato soup1834
tomato soup1840
julienne1841
gazpacho1845
printanier1867
minestrone1871
vichyssoise1939
pistou1979
1673 J. Ray Observ. Journey Low-countries 405 Paste made into strings..they cut in pieces and put in their pots..to make their menestra or broth of.
1750 Ld. Chesterfield Let. 8 Mar. (1932) (modernized text) IV. 1514 You would do very well to take one or two such sort of people home with you to dinner every day; it would be only a little minestra and macaroni the more.
1818 M. Berry Jrnl. 28 Apr. (1865) III. 161 He managed to give us a menestra with vermicelli and some bad cheese, a bad omelette, and two pigeons.
1860 Littell's Living Age 17 Nov. 423/2 But, alas! here we are, all untitled and unendowed, with..nothing else to depend upon for daily bread, wine, minestra, and cigars!
1893 Scribner's Mag. Aug. 142/1 His stomach refused the good food, bread and minestra, such as he had eaten every day of his life.
1907 J. Webster Jerry Junior xii. 184 They supped on minestra and fritto misto.
1948 E. Pound Pisan Cantos lxxviii. 56 ‘No, there is nothing to pay for that bread.’ ‘Nor for the minestra.’
1989 G. Bugialli Fine Art Ital. Cooking (ed. 2) 11 The next group, called alesso, was made of boiled and poached dishes, and also included soups and minestre.
This entry has been updated (OED Third Edition, March 2002; most recently modified version published online March 2022).
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