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:
“I ... would rather be in dependance on Great Britain, properly limited, than on any nation upon earth, or than on no nation. But I am one of those too who rather than submit to the right of legislating for us assumed by the British parliament, and which late experience has shewn they will so cruelly exercise, would lend my hand to sink the whole island in the ocean.”
—Thomas Jefferson (1743–1826)
“Fortuitous circumstances constitute the moulds that shape the majority of human lives, and the hasty impress of an accident is too often regarded as the relentless decree of all ordaining fate.”
—Augusta Evans (1835–1909)
“... when the Spaniards persecuted heretics they may have been crude, but they were not being unreasonable or unpractical. They were at least wiser than the people of to-day who pretend that it does not matter what a man believes, as who should say that the flavour and digestibility of a pudding will have nothing to do with its ingredients.”
—Rebecca West (1892–1983)