British Hasty Pudding
Since the 16th century at least, hasty pudding has been a British dish of wheat flour cooked in either boiling milk or water until it reaches the consistency of a thick batter or an oatmeal porridge. Hasty pudding was used as a term for the latter by Hannah Glasse in The Art of Cookery (1747).
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Famous quotes containing the words british, hasty and/or pudding:
“Give a scientist a problem and he will probably provide a solution; historians and sociologists, by contrast, can offer only opinions. Ask a dozen chemists the composition of an organic compound such as methane, and within a short time all twelve will have come up with the same solution of CH4. Ask, however, a dozen economists or sociologists to provide policies to reduce unemployment or the level of crime and twelve widely differing opinions are likely to be offered.”
—Derek Gjertsen, British scientist, author. Science and Philosophy: Past and Present, ch. 3, Penguin (1989)
“Too many Broadway actors in motion pictures lost their grip on success—had a feeling that none of it had ever happened on that sun-drenched coast, that the coast itself did not exist, there was no California. It had dropped away like a hasty dream and nothing could ever have been like the things they thought they remembered.”
—Mae West (1892–1980)
“Hail, hail, plump paunch, O the founder of taste
For fresh meats, or powdered, or pickle, or paste;
Devourer of broiled, baked, roasted or sod,
And emptier of cups, be they even or odd;
All which have now made thee so wide i’ the waist
As scarce with no pudding thou art to be laced;
But eating and drinking until thou dost nod,
Thou break’st all thy girdles, and break’st forth a god.”
—Ben Jonson (1572–1637)