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'Paste' is an old word for pastry, too. It makes old recipes rather odd sounding [1]:

> make six or eight ounces of paste as No. 319, roll it to the thickness of a quarter of an inch, or a little more, put pudding-cloth in a basin, sprinkle some flour over it, lay in your paste, and then the meat, together with a few pieces of fat; when full put in three wineglasses of water; turn the paste over the meat, so as not to form a lump, but well closed; then tie the cloth

And who could resist paste pudding [2]?

[1] http://www.foodsofengland.co.uk/beefpudding.htm

[2] http://www.foodsofengland.co.uk/pastepudding.htm



When I was a kid, one of my classmates loved to eat library paste:

http://www.letterology.com/2012/06/please-dont-eat-library-p...

Another classmate ate earthworms. I was so enraged by this that I tried to bite his ear off. Fortunately I did not succeed.




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