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).
Read more about this topic: Hasty Pudding
Famous quotes containing the words british, hasty and/or pudding:
“Absolute monarchy,... is the easiest death, the true Euthanasia of the BRITISH constitution.
”
—David Hume (1711–1776)
“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)