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:
“We “need” cancer because, by the very fact of its incurability, it makes all other diseases, however virulent, not cancer.”
—Gilbert Adair, British author, critic. “Under the Sign of Cancer,” Myths and Memories (1986)
“Let me have
A dram of poison, such soon-speeding gear
As will disperse itself through all the veins
That the life-weary taker may fall dead,
And that the trunk may be discharged of breath
As violently as hasty powder fired
Doth hurry from the fatal cannon’s womb.”
—William Shakespeare (1564–1616)
“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)