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:
“In New York—whose subway trains in particular have been “tattooed” with a brio and an energy to put our own rude practitioners to shame—not an inch of free space is spared except that of advertisements.... Even the most chronically dispossessed appear prepared to endorse the legitimacy of the “haves.””
—Gilbert Adair, British author, critic. “Cleaning and Cleansing,” Myths and Memories (1986)
“Be not hasty in thy spirit to be angry: for anger resteth in the bosom of fools.”
—Bible: Hebrew Ecclesiastes 7:9.
“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)