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)
“It is the characteristic of great poems that they will yield of their sense in due proportion to the hasty and the deliberate reader. To the practical they will be common sense, and to the wise wisdom; as either the traveler may wet his lips, or an army may fill its water-casks at a full stream.”
—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)