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)
“One cool judgment is worth a thousand hasty counsels. The thing to do is to supply light and not heat.”
—Woodrow Wilson (1856–1924)
“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)