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:
“These battles sound incredible to us. I think that posterity will doubt if such things ever were,—if our bold ancestors who settled this land were not struggling rather with the forest shadows, and not with a copper-colored race of men. They were vapors, fever and ague of the unsettled woods. Now, only a few arrowheads are turned up by the plow. In the Pelasgic, the Etruscan, or the British story, there is nothing so shadowy and unreal.”
—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)
“... when the Spaniards persecuted heretics they may have been crude, but they were not being unreasonable or unpractical. They were at least wiser than the people of to-day who pretend that it does not matter what a man believes, as who should say that the flavour and digestibility of a pudding will have nothing to do with its ingredients.”
—Rebecca West (1892–1983)