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 British blockade won the war; but the wonder is that the British blockhead did not lose it. I suppose the enemy was no wiser. War is not a sharpener of wits.”
—George Bernard Shaw (1856–1950)
“A true account of the actual is the rarest poetry, for common sense always takes a hasty and superficial view.”
—Henry David Thoreau (1817–1862)
“That trunk of humors, that bolting-hutch of beastliness, that
swollen parcel of dropsies, that huge bombard of sack, that
stuffed cloak-bag of guts, that roasted Manningtree ox with
the pudding in his belly.”
—William Shakespeare (1564–1616)