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:
“A certain secret jealousy of the British Minister is always lurking in the breast of every American Senator, if he is truly democratic; for democracy, rightly understood, is the government of the people, by the people, for the benefit of Senators, and there is always a danger that the British Minister may not understand this political principle as he should.”
—Henry Brooks Adams (1838–1918)
“Only by being guilty of Folly does mortal man in many cases arrive at the perception of Sense. A thought which should forever free us from hasty imprecations upon our ever-recurring intervals of Folly; since though Folly be our teacher, Sense is the lesson she teaches; since, if Folly wholly depart from us, Further Sense will be her companion in the flight, and we will be left standing midway in wisdom.”
—Herman Melville (1819–1891)
“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)