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:
“I know an Englishman,
Being flattered, is a lamb; threatened, a lion.”
—George Chapman c. 1559–1634, British dramatist, poet, translator. repr. In Plays and Poems of George Chapman: The Tragedies, ed. Thomas Marc Parrott (1910)
“Only by being guilty of Folly does mortal man in many cases arrive at the perception of Sense. A thought which should forever free us from hasty imprecations upon our ever-recurring intervals of Folly; since though Folly be our teacher, Sense is the lesson she teaches; since, if Folly wholly depart from us, Further Sense will be her companion in the flight, and we will be left standing midway in wisdom.”
—Herman Melville (1819–1891)
“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)