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:
“Swans moulting die, snow melts to tears,
Roses do blush and hang their heads,”
—Henry Noel, British poet, and William Strode, British poet. Beauty Extolled (attributed to Noel and to Strode)
“For he could coin, or counterfeit
New words, with little or no wit;
Words so debas’d and hard, no stone
Was hard enough to touch them on;
And when with hasty noise he spoke ‘em;
The ignorant for current took ‘em;”
—Samuel Butler (1612–1680)
“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)