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).
Read more about this topic: Hasty Pudding
Famous quotes containing the words british, hasty and/or pudding:
“The inhabitants of St. John’s and vicinity are described by an English traveler as “singularly unprepossessing,” and before completing his period he adds, “besides, they are generally very much disaffected to the British crown.” I suspect that that “besides” should have been a “because.””
—Henry David Thoreau (1817–1862)
“Fortuitous circumstances constitute the moulds that shape the majority of human lives, and the hasty impress of an accident is too often regarded as the relentless decree of all ordaining fate.”
—Augusta Evans (1835–1909)
“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)