French and Indian War. It was later adopted in the United States and is the state anthem of Connecticut today. Maybe you remember the lyrics:
Yankee Doodle went to town
A-riding on a pony
Stuck a feather in his cap
And called it macaroni'
Yankee Doodle keep it up
Yankee Doodle dandy
Mind the music and the step
And with the girls be handy
Fath'r and I went down to camp
Along with Captain Gooding
And there we saw the men and boys
As thick as hasty puddin'
Part of the Seven Years War between France and England, the French and Indian War was fought in North America between 1754 and 1763. The name of the war refers to the two main enemies of the British: the Royal French forces and the various American Indian tribes allied with them.
Heavily outnumbered and outgunned by the British, the French and Indian forces “collapsed in a massive defeat” in Quebec in 1759, and, in less than a year, the British controlled most of the North American frontier.
Although victorious, the war plunged Britain deeply into debt, which King George III sought to pay off by imposing taxes on sugar, coffee, wine, rum, tea, and other imports to the colonies. These taxes, along with other increasingly oppressive measures, united the colonists in opposition and set them down the path toward the Revolutionary War.
Now...Hasty Pudding most certainly wasn't a standard wartime ration, but, by the early eighteenth century, it was a common dish in England and the colonies, with its origins reaching back to the various pottages of the Middle Ages. According to the Oxford Companion to Food and Drink:
Hasty pudding, the simplest of all puddings, if it can be called a pudding at all, for it is no more than a porridge of flour and milk. Such a pudding should be made in little more time than it took to boil the milk, and it has no doubt been a popular emergency dish since the Middle Ages, if not earlier.
Sweetened, flavoured with spice or rosewater, and dotted with butter, hasty pudding can be quite palatable; and in fact in the 18th and 19th centuries in England it was esteemed as a delicacy...In the far north of England, and in Scotland, at least as early as the 18th century, the name came to be applied to a plain porridge of oats and barley, made with water as often as milk. In Victorian England...Hasty pudding was sometimes made with oatmeal, or with sago or tapioca. Milk was always used.
While recipes vary considerably, most early American versions were known as Indian Pudding because it was typically prepared with ground Indian maize and sweetened with maple sugar or molasses. If you'd like to whip up a batch of this classic British and American dish this holiday season, here's a simple recipe to try from simplyrecipes.com:
6 cups of milk
1/2 cup (1 stick) butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/3 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat. Preheat oven to 250°F. In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in sugar and spices, until smooth.
At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Pour into a 2 1/2 quart casserole dish. Bake for 2 hours at 250°F. Allow the pudding to cool about an hour. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.