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)
“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)
“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)