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:
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—Lawrence Sutton, British prizewinner in competition in Sunday Correspondent (London)
“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)
“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;
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As scarce with no pudding thou art to be laced;
But eating and drinking until thou dost nod,
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—Ben Jonson (1572–1637)