- 1. What liquid base is commonly used to cook grains for hasty pudding?
A) Cream or soda
B) Milk or water
C) Juice or broth
D) Oil or vinegar
- 2. Which traditional American song from the 18th century mentions hasty pudding?
A) The Star-Spangled Banner
B) Yankee Doodle
C) My Country, 'Tis of Thee
D) America the Beautiful
- 3. In British cuisine, what was the primary grain traditionally used for hasty pudding?
A) Rice
B) Cornmeal
C) Oats
D) Wheat flour
- 4. How many recipes for hasty pudding were included in Robert May's 'The Accomplisht Cook'?
A) Five
B) Three
C) One
D) Seven
- 5. Which author used hasty pudding as a term for oatmeal porridge in 'The Art of Cookery'?
A) Hannah Glasse
B) Roger Williams
C) Robert May
D) Samuel Johnson
- 6. In the United States, what specific ingredient is hasty pudding often made with?
A) Sorghum
B) Indian corn
C) Barley
D) Rye
- 7. When did the earliest known recipes for hasty pudding date back to?
A) 15th century
B) 17th century
C) 19th century
D) 18th century
- 8. Which dictionary from 1755 mentions hasty pudding as a combination of milk and flour or oatmeal and water?
A) The Compleat Housewife
B) The Art of Cookery
C) Oxford English Dictionary
D) Samuel Johnson's Dictionary
- 9. What is Indian pudding considered in the cuisine of New England?
A) A decorative centerpiece
B) A summer refreshing treat
C) A breakfast snack
D) A cold-weather classic
- 10. Why did Indian pudding popularity decline in the 20th century?
A) Lack of available cornmeal
B) Long cooking times and industrial smooth puddings
C) High cost of ingredients
D) Health concerns regarding molasses
- 11. What sweeteners were typically added to the American version of Indian pudding?
A) Stevia or monk fruit
B) White sugar or corn syrup
C) Molasses or maple syrup
D) Honey or agave nectar
- 12. How did colonial cooks transform the texture of Indian pudding compared to hasty pudding?
A) Baking it in a slow oven for several hours
B) Blending it in a mortar
C) Freezing it overnight
D) Deep-frying the batter
- 13. According to Kathleen Wall, what happens to the cornmeal as the pudding cooks longer?
A) It becomes grit-heavy
B) It loses its flavor
C) It absorbs liquid and becomes smoother
D) It hardens significantly
- 14. What was the name Roger Williams used for the dish in 1643?
A) Indian meal
B) Grits
C) Samp
D) Nasaump
- 15. What is the process called that creates hominy from maize?
A) Pasteurization
B) Caramelization
C) Fermentation
D) Nixtamalization
- 16. What substance is most commonly used in nixtamalization?
A) Limewater
B) Baking soda
C) Vinegar
D) Saltwater
- 17. Which of the following is often served with warm Indian pudding?
A) Vanilla ice cream or whipped cream
B) Chocolate sauce
C) Fruit compote
D) Maple butter
- 18. What did 17th-century English colonists substitute for wheat when making pudding in America?
A) Potato starch
B) Barley meal
C) Cornmeal
D) Rice flour
- 19. What does Eliza Leslie call an oatmeal version of hasty pudding?
A) Curau
B) Burgoo
C) Indian mush
D) Johnny cake
- 20. What tool does Eliza Leslie recommend using to prevent lumps when making pudding?
A) Mush-stick
B) Spurtle
C) Whisk
D) Griddle
- 21. Which literary work mentions Emil and Franz making hasty pudding and Johnny cake?
A) American Food
B) Yankee Doodle
C) Little Men
D) Directions for Cookery
- 22. What is the Italian savory version of hasty pudding mentioned in the text?
A) Polenta
B) Grits
C) Pamonha
D) Curau
- 23. What is the dish called when curau is boiled wrapped in corn husks?
A) Burgoo
B) Pamonha
C) Grits
D) Polenta
- 24. American hasty pudding is noted to be very similar to which other dish?
A) Pamonha
B) Burgoo
C) Curau
D) Grits
- 25. What is the final step in preparing the Brazilian dish curau?
A) Baking in a stone oven
B) Sprinkling cinnamon powder
C) Frying in lard
D) Mixing with salt
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