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:
“These battles sound incredible to us. I think that posterity will doubt if such things ever were,—if our bold ancestors who settled this land were not struggling rather with the forest shadows, and not with a copper-colored race of men. They were vapors, fever and ague of the unsettled woods. Now, only a few arrowheads are turned up by the plow. In the Pelasgic, the Etruscan, or the British story, there is nothing so shadowy and unreal.”
—Henry David Thoreau (1817–1862)
“One cool judgment is worth a thousand hasty counsels. The thing to do is to supply light and not heat.”
—Woodrow Wilson (1856–1924)
“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)