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:
“All of Western tradition, from the late bloom of the British Empire right through the early doom of Vietnam, dictates that you do something spectacular and irreversible whenever you find yourself in or whenever you impose yourself upon a wholly unfamiliar situation belonging to somebody else. Frequently it’s your soul or your honor or your manhood, or democracy itself, at stake.”
—June Jordan (b. 1939)
“From a hasty glance through the various tests I figure it out that I would be classified in Group B, indicating “Low Average Ability,” reserved usually for those just learning to speak the English Language and preparing for a career of holding a spike while another man hits it.”
—Robert Benchley (1889–1945)
“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)