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:
“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)
“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)