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:
“The great British Library—an immense collection of volumes of all ages and languages, many of which are now forgotten, and most of which are seldom read: one of these sequestered pools of obsolete literature to which modern authors repair, and draw buckets full of classic lore, or “pure English, undefiled” wherewith to swell their own scanty rills of thought.”
—Washington Irving (1783–1859)
“Fortuitous circumstances constitute the moulds that shape the majority of human lives, and the hasty impress of an accident is too often regarded as the relentless decree of all ordaining fate.”
—Augusta Evans (1835–1909)
“That trunk of humors, that bolting-hutch of beastliness, that
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stuffed cloak-bag of guts, that roasted Manningtree ox with
the pudding in his belly.”
—William Shakespeare (1564–1616)