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:
“For with this desire of physical beauty mingled itself early the fear of death—the fear of death intensified by the desire of beauty.”
—Walter Pater 1839–1894, British writer, educator. originally published in Macmillan’s Magazine (Aug. 1878)
“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)