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:
“You British plundered half the world for your own profit. Let’s not pass it off as the Age of Enlightenment.”
—Paddy Chayefsky (1923–1981)
“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)