December 19, 2024 • 16 mins
In honor of the holiday season, we are re-releasing our 12 Days of Christmas special! For the next 12 days, we will re-release one episode a day, each one with our own spin on the classic holiday theme, "The 12 Days of Christmas."
Liz the Historian tells the story of urban milk maids in London of the 18th/19th century.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:14):
On the eighth day of Christmas, my true love gave to
me eight maids, a-milking andKatie.
That reminds me.
So, as you know, the holidaysare a time for goodwill and
generosity.
A lot of people like to buyeach other presents.
(00:35):
I would have gotten you apresent, Katie, but I'm an
educator and we have a historypodcast, which means I have no
money.
Since I have no money withwhich to buy you a gift, I want
to give you the gift of Liz theHistorian.
Speaker 2 (00:54):
Oh my God.
Merry Christmas, Liz.
This is the best gift ever.
Speaker 3 (01:04):
This is the best gift ever, oh my God.
So your guys' voice is justthat my dogs laugh.
They like think you're in myhouse and they're going crazy.
Speaker 2 (01:14):
They're like there's somebody here Check your attic.
We're in the attic.
Speaker 1 (01:20):
We were there the whole time, surprise.
Speaker 2 (01:22):
Yes, I warned you several episodes ago.
We were there the whole time,surprise.
Yes, I warned you severalepisodes ago.
Check the attic for any youknow serial killers or secret
maps or any of that.
And apparently you didn't,because we've been living there
the whole time, liz, surprise.
Speaker 3 (01:45):
Well to occupy myself until she told me to go.
I'm working on my needlepointVery excited.
Did you make that?
Yeah, it's an ornament.
Oh that's fabulous, that'sgorgeous, thank you, yeah, so I
made like all different ones,Maybe at some point.
Speaker 1 (02:04):
hey, we should have Liz do a needlepoint as a
giveaway for the podcast.
Speaker 3 (02:11):
Not another history podcast in stitches.
Speaker 2 (02:14):
I could do it.
That would be amazing.
I can't believe how talentedyou are, liz.
Is there anything you can't do?
Liz Lots.
Speaker 3 (02:24):
Lots, so so many things.
I stick with needlepoint for areason.
Speaker 1 (02:33):
Well, katie, for Christmas I am giving you, my
eight maids, a milking story byLiz.
This is fantastic, so take itaway, liz.
This is fantastic, so take itaway Liz.
Speaker 3 (02:47):
To get in the holiday spirit one, I'm trying.
I tried to get my Christmastree in the background.
It looks crooked, I don't know,but it's there.
Speaker 2 (02:57):
It looks amazing.
It looks fantastic.
My Christmas tree is still inthe forest right now, so you're
way ahead of me.
Speaker 3 (03:03):
You haven't harvested your Christmas tree yet and I'm
eating, um, a gingerbreadcookie from our dear friend's
mama.
Um, to, yes, recall you guys,because eating a gingerbread
cookie always makes me think ofyou guys, as you're listening to
your favorite christmas carols,uh, and enjoying your
(03:25):
gingerbread cookies andneedlepoint if that is your jam,
then maybe you are wonderingabout the eight maids a-milking
when you two think of eightmaids a-milking.
Okay, so in recent podcasts youguys have asked each other a
question and each of you havenot come up with the right
answer that the person waslooking for.
(03:45):
I've noticed that a couple oftimes, so I'm going to ask a
question and I'm not sure whichway you're going to go with it.
You think of eight matesmilking, like.
What scene comes to your mind?
Like, are you picturing a field, a barn, a modern dairy?
(04:05):
I don't know?
What are you thinking?
Speaker 2 (04:06):
about.
Oh no, I'm thinking like SwissAlps, like Heidi coming down the
mountain with her keg that'snot the right word Bucket of
milk after furiously milkingmountain dairy cows with the big
bells around their necks.
Furiously, Cows are like oh myGod, we're exhausted, we're
chafed.
Mountain dairy cows with thebig bells around their necks.
Speaker 1 (04:25):
Seriously, the cows are like oh my God, we're
exhausted, we're chafed.
Speaker 3 (04:31):
I love that, I love that scene.
Speaker 1 (04:34):
Well, I'm sort of on the same line as you, katie.
I visualize no joke eight JulieAndrews spinning on a field in
the Alps and there are cowsaround.
Speaker 3 (04:47):
Spinning, so they're dizzy milkmaids.
Where do you think whippedbutter comes from, liz?
That makes so much sense, somuch easier than churning Just
spin around with it.
I love it.
I love it.
Well, I think that's what mostpeople think about.
I think you get like this verypastoral idea of ape maids
(05:08):
milking, right that they're outon these beautiful farms.
But if you're thinking aboutpeople today as well as people
in the past, a very large partof our population live in urban
dwellings.
So where are their?
Speaker 1 (05:24):
milkmaids.
They would be in a barn in themiddle of town, right like next
to the grocer yeah, pretty much.
Speaker 3 (05:35):
So I want to just give you a little snippet into
milkmaids in, uh, urban londonduring the turn of the 18th to
(05:59):
19th century.
Right, and many of her bookstake place out in the country,
but then they do travel intocities at some points in time in
her books.
And she herself lived in thecountry for most of her life.
But then her family did move toBath and they had to move into
a city and a large portion ofthe population was living in the
(06:21):
city at least for part of theyear at this time.
So if you were living in Londonaround the early 1800s, your
milk was coming from, mostlikely from, like, the
surrounding areas, so yourmilkmaids were not all in the
city.
Sorry, my dog is trying toattack Jingle Bells.
(06:41):
Don't attack the Jingle.
Speaker 1 (06:44):
Bells Attack the Bells.
Or is that your elf on theshelf?
Speaker 3 (06:48):
We don't have an elf.
I support that decision.
Speaker 2 (06:51):
I am very, I'm very anti-elf on the shelf, me too.
Speaker 3 (06:57):
Can't do that.
So if you're living in London,there are approximately 8,500
dairy cows with theiraccompanying milkmaids
surrounding London that then getmilked and the milk gets carted
into the city, coming from upto 20 miles away.
(07:19):
The milk's not super fresh bythe time it gets to London.
Enter the urban dairy cow andmilkmaid.
Speaker 1 (07:28):
I just picture her with like her Chanel bag, like
her Louis Vuitton sunglasses,and she's just like hey.
Speaker 3 (07:36):
Yeah, she's super stylish.
So in London there is abeautiful park called St James's
Park.
It was purchased by Henry VIIIfrom Eton College and was about
58 acres Most of the maintenanceof these urban parks at that
time.
You know they didn't havelawnmowers and you know a guy
(07:58):
riding around on his John Deere,so they had sheep or cows that
grazed and ate the grass to keepit low.
But keep in mind that Osomancethey pooped everywhere.
So you know, when you'reimagining these beautiful
pristine parks, they're notperfect.
So when you're imagining thesebeautiful pristine parks,
they're not perfect.
(08:18):
And in St James's Park they didhave some cows that grazed.
And one of the benefits ofthese cows is most of the cows
if you had an urban dairy wereliterally kept in stalls in a
barn all the time.
They'd be like, let out into analley to eat and then brought
back into their stall, led outinto an alley to eat and then
brought back into their stall.
Speaker 2 (08:35):
I just imagine like a cow getting into a dumpster and
like coming out with like aslice of pizza, like the pizza
rat a couple of years ago, yep.
Speaker 3 (08:44):
Yep, exactly, so you can imagine the quality of a
pizza eating rat cow.
The quality of their milk isnot the best, so it was a big
deal for people to go and getwhat was called new milk.
New milk was something youwould get fresh from the udders
(09:08):
of your St.
Speaker 1 (09:15):
James's park cow.
We were both waiting for you tofill milk tanks.
Where is she going with this so?
Speaker 3 (09:21):
you could arrive at the milkmaid's stand and she
would have a table with littletin cups already there and she
would pour the milk directly.
Was already there and she wouldpour the milk directly, squeeze
it from those little uddersright into the tin cup that you
could then drink from and thenleave at the table, just shaker
(09:42):
that cup around.
Speaker 2 (09:45):
That's so much more classy than what I thought you
were going to say, which waslike just come on up and I'm
just going to squirt it rightinto your mouth.
Speaker 3 (09:51):
No.
Now, if you were really classy,though, Katie, there were some
upper crust children that wouldnot deem to drink from said tin
cups.
So when their nurses broughtthem to the dairy maids to have
their sip of new milk, theywould bring their own china
teacups with them.
(10:11):
Yes, so you could bring yourown cup oracups with them.
Yes, so you could bring yourown cup or vessel to drink your
new cup.
Speaker 1 (10:19):
This is amazing.
I just have to.
I have to interject herebecause I was just talking to
somebody the other day about howpretentious milk has gotten.
Or we think milk has gottenlike all those almonds, there's
coconut milk, there's soy milk,but really I mean Milk has
gotten like oh, there's almondmilk, there's coconut milk,
there's soy milk, but really Imean it's never.
(10:40):
Like you show up at Starbuckswith your own teacup and you're
like I expect my milk straightfrom the udder.
Like really you're not that badwhen you compare us to 19th
century Londoners.
Speaker 2 (10:49):
But now I think I want to.
Now I think I want to show upwith a fine China cup and a
saucer Barista.
Yeah, would you be so kind asto give me some new milk please?
That's how you get kicked outof a Starbucks right quick, but
it would be a fun experiment.
Speaker 3 (11:04):
Or they're ahead of us on conservation.
Oh, that's true too, because wewaste with all these to-go cups
.
You know, maybe we should startbringing our own teacups with us
.
So I want you now, as you'resinging the 12 Days of Christmas
right, to imagine this scene inSt James's Park, where you
(11:25):
would have eight or moremilkmaids with their little
stations set up, each milkingtheir cows.
Now, obviously, there arechildren coming.
As I said, children were stilldrinking milk, but who else
might be here amongst themilling crowds at the milkmaid's
stand?
Well, there were often youngladies that came out attempting
(11:48):
to meet a fine gentleman,possibly a soldier, because
occasionally the soldiers wouldcome.
Now, do you think the soldierswere just drinking milk at these
stands?
Speaker 2 (12:00):
I have a feeling there was a little something
extra in there.
You're right.
Speaker 3 (12:05):
Have you ever heard of the delicious syllabub?
Speaker 1 (12:10):
No, is it like eggnog ?
Speaker 3 (12:13):
Okay, so somewhat similar.
Cindy Katie, I don't know ifyou're a fan, but, Cindy, I
believe you're a fan of theGreat British Baking Show.
Oh, yes.
Speaker 2 (12:22):
I don't know if you're a fan, but Cindy I
believe you're a fan of theGreat British Baking.
Show.
Oh, yes, I love it as well.
Speaker 3 (12:25):
Okay, yes, Right, and there have been in past seasons
a mention of syllabub and itwas one of those words that I
was like, oh, interesting word,Not totally sure what you funny
British people are talking about.
So a syllabub is a drink.
It originally came from theCornish area and essentially it
(12:46):
is fresh, like straight from thecow milk that is poured
directly onto an acidic type ofalcoholic beverage to curdle the
milk immediately.
It sounds repulsive to mepersonally, but syllabubs are
still something that are createdtoday.
(13:07):
Now, back then you literallywould have your cup and there'd
be a wine, a cider, you know analcoholic beverage on the bottom
.
You'd give it to the milkmaid.
She would literally milk thecow straight into your cup and
the resulting drink was yourlovely beverage for the day.
(13:32):
Today, syllabubs have becomemore of a dessert.
So if you are not inclined towant to be one of those lovely
ladies on her day off trying tomeet a soldier and have some
syllabub at your neighboringmilkmaid stand and you want to
take a modern approach to theage old tradition of a syllabub
(13:58):
for the holiday season, thereare modern takes on this recipe,
particularly here in the SouthI'm in the Southeast.
For those of you out in theinternet that don't know me and
in the Southeastern part of theUnited States they like to back
in colonial times.
(14:18):
They like to take a lot ofBritish traditions and reshape
them into interesting SouthernNew World traditions, and
syllabub was one of the onesthey decided to keep.
Not totally sure why.
Why of all the traditions?
Why, Basically, the modern daySouthern version of a syllabub
(14:42):
is you create homemade whippedcream, right?
So you have a heavy cream andsugar that you whip together
until it creates a beautifulwhipped cream, but then you're
going to pour in white wine,brandy, lemon juice and nutmeg
and you're going to beat ituntil it literally creates a
(15:06):
whipped like peaked substancethat you can eat with a spoon
and you chill it and you serveit for dessert.
That's not terrible, so itmakes the curdling sound less
bad.
Speaker 2 (15:20):
Yes, yes, I could get behind that, yeah, so there are
wonderful recipes out there.
Speaker 3 (15:27):
I'll send some to you , ladies, in case you want to
share with your listeners onyour Instagram page how to make
your own syllabub so that whenyou're listening to your
Christmas carols, you canchannel your eight maids a
milking and have some deliciousold world treats in your modern
Christmas.
That's so cool.
That's my interpretation ofeight maids of milking.
Speaker 2 (15:49):
That's awesome.
Speaker 1 (15:51):
Liz, liz, that was amazing.
Katie, you're so welcome.
I'll expect a thank you card inthe mail.
Yes, definitely.
Speaker 2 (16:00):
You're the best I love definitely.
Speaker 1 (16:02):
You're the best.
I love you.
That was so good.
Speaker 2 (16:04):
Thank you so much, liz, that was wonderful.
Thank you all for having me on.
Hopefully you'll come back.
(16:42):
Thank you.
On the eighth day of Christmas, my true love gave to
me eight maids, a-milking andKatie.
That reminds me.
So, as you know, the holidaysare a time for goodwill and
generosity.
A lot of people like to buyeach other presents.
(00:35):
I would have gotten you apresent, Katie, but I'm an
educator and we have a historypodcast, which means I have no
money.
Since I have no money withwhich to buy you a gift, I want
to give you the gift of Liz theHistorian.
Speaker 2 (00:54):
Oh my God.
Merry Christmas, Liz.
This is the best gift ever.
Speaker 3 (01:04):
This is the best gift ever, oh my God.
So your guys' voice is justthat my dogs laugh.
They like think you're in myhouse and they're going crazy.
Speaker 2 (01:14):
They're like there's somebody here Check your attic.
We're in the attic.
Speaker 1 (01:20):
We were there the whole time, surprise.
Speaker 2 (01:22):
Yes, I warned you several episodes ago.
We were there the whole time,surprise.
Yes, I warned you severalepisodes ago.
Check the attic for any youknow serial killers or secret
maps or any of that.
And apparently you didn't,because we've been living there
the whole time, liz, surprise.
Speaker 3 (01:45):
Well to occupy myself until she told me to go.
I'm working on my needlepointVery excited.
Did you make that?
Yeah, it's an ornament.
Oh that's fabulous, that'sgorgeous, thank you, yeah, so I
made like all different ones,Maybe at some point.
Speaker 1 (02:04):
hey, we should have Liz do a needlepoint as a
giveaway for the podcast.
Speaker 3 (02:11):
Not another history podcast in stitches.
Speaker 2 (02:14):
I could do it.
That would be amazing.
I can't believe how talentedyou are, liz.
Is there anything you can't do?
Liz Lots.
Speaker 3 (02:24):
Lots, so so many things.
I stick with needlepoint for areason.
Speaker 1 (02:33):
Well, katie, for Christmas I am giving you, my
eight maids, a milking story byLiz.
This is fantastic, so take itaway, liz.
This is fantastic, so take itaway Liz.
Speaker 3 (02:47):
To get in the holiday spirit one, I'm trying.
I tried to get my Christmastree in the background.
It looks crooked, I don't know,but it's there.
Speaker 2 (02:57):
It looks amazing.
It looks fantastic.
My Christmas tree is still inthe forest right now, so you're
way ahead of me.
Speaker 3 (03:03):
You haven't harvested your Christmas tree yet and I'm
eating, um, a gingerbreadcookie from our dear friend's
mama.
Um, to, yes, recall you guys,because eating a gingerbread
cookie always makes me think ofyou guys, as you're listening to
your favorite christmas carols,uh, and enjoying your
(03:25):
gingerbread cookies andneedlepoint if that is your jam,
then maybe you are wonderingabout the eight maids a-milking
when you two think of eightmaids a-milking.
Okay, so in recent podcasts youguys have asked each other a
question and each of you havenot come up with the right
answer that the person waslooking for.
(03:45):
I've noticed that a couple oftimes, so I'm going to ask a
question and I'm not sure whichway you're going to go with it.
You think of eight matesmilking, like.
What scene comes to your mind?
Like, are you picturing a field, a barn, a modern dairy?
(04:05):
I don't know?
What are you thinking?
Speaker 2 (04:06):
about.
Oh no, I'm thinking like SwissAlps, like Heidi coming down the
mountain with her keg that'snot the right word Bucket of
milk after furiously milkingmountain dairy cows with the big
bells around their necks.
Furiously, Cows are like oh myGod, we're exhausted, we're
chafed.
Mountain dairy cows with thebig bells around their necks.
Speaker 1 (04:25):
Seriously, the cows are like oh my God, we're
exhausted, we're chafed.
Speaker 3 (04:31):
I love that, I love that scene.
Speaker 1 (04:34):
Well, I'm sort of on the same line as you, katie.
I visualize no joke eight JulieAndrews spinning on a field in
the Alps and there are cowsaround.
Speaker 3 (04:47):
Spinning, so they're dizzy milkmaids.
Where do you think whippedbutter comes from, liz?
That makes so much sense, somuch easier than churning Just
spin around with it.
I love it.
I love it.
Well, I think that's what mostpeople think about.
I think you get like this verypastoral idea of ape maids
(05:08):
milking, right that they're outon these beautiful farms.
But if you're thinking aboutpeople today as well as people
in the past, a very large partof our population live in urban
dwellings.
So where are their?
Speaker 1 (05:24):
milkmaids.
They would be in a barn in themiddle of town, right like next
to the grocer yeah, pretty much.
Speaker 3 (05:35):
So I want to just give you a little snippet into
milkmaids in, uh, urban londonduring the turn of the 18th to
(05:59):
19th century.
Right, and many of her bookstake place out in the country,
but then they do travel intocities at some points in time in
her books.
And she herself lived in thecountry for most of her life.
But then her family did move toBath and they had to move into
a city and a large portion ofthe population was living in the
(06:21):
city at least for part of theyear at this time.
So if you were living in Londonaround the early 1800s, your
milk was coming from, mostlikely from, like, the
surrounding areas, so yourmilkmaids were not all in the
city.
Sorry, my dog is trying toattack Jingle Bells.
(06:41):
Don't attack the Jingle.
Speaker 1 (06:44):
Bells Attack the Bells.
Or is that your elf on theshelf?
Speaker 3 (06:48):
We don't have an elf.
I support that decision.
Speaker 2 (06:51):
I am very, I'm very anti-elf on the shelf, me too.
Speaker 3 (06:57):
Can't do that.
So if you're living in London,there are approximately 8,500
dairy cows with theiraccompanying milkmaids
surrounding London that then getmilked and the milk gets carted
into the city, coming from upto 20 miles away.
(07:19):
The milk's not super fresh bythe time it gets to London.
Enter the urban dairy cow andmilkmaid.
Speaker 1 (07:28):
I just picture her with like her Chanel bag, like
her Louis Vuitton sunglasses,and she's just like hey.
Speaker 3 (07:36):
Yeah, she's super stylish.
So in London there is abeautiful park called St James's
Park.
It was purchased by Henry VIIIfrom Eton College and was about
58 acres Most of the maintenanceof these urban parks at that
time.
You know they didn't havelawnmowers and you know a guy
(07:58):
riding around on his John Deere,so they had sheep or cows that
grazed and ate the grass to keepit low.
But keep in mind that Osomancethey pooped everywhere.
So you know, when you'reimagining these beautiful
pristine parks, they're notperfect.
So when you're imagining thesebeautiful pristine parks,
they're not perfect.
(08:18):
And in St James's Park they didhave some cows that grazed.
And one of the benefits ofthese cows is most of the cows
if you had an urban dairy wereliterally kept in stalls in a
barn all the time.
They'd be like, let out into analley to eat and then brought
back into their stall, led outinto an alley to eat and then
brought back into their stall.
Speaker 2 (08:35):
I just imagine like a cow getting into a dumpster and
like coming out with like aslice of pizza, like the pizza
rat a couple of years ago, yep.
Speaker 3 (08:44):
Yep, exactly, so you can imagine the quality of a
pizza eating rat cow.
The quality of their milk isnot the best, so it was a big
deal for people to go and getwhat was called new milk.
New milk was something youwould get fresh from the udders
(09:08):
of your St.
Speaker 1 (09:15):
James's park cow.
We were both waiting for you tofill milk tanks.
Where is she going with this so?
Speaker 3 (09:21):
you could arrive at the milkmaid's stand and she
would have a table with littletin cups already there and she
would pour the milk directly.
Was already there and she wouldpour the milk directly, squeeze
it from those little uddersright into the tin cup that you
could then drink from and thenleave at the table, just shaker
(09:42):
that cup around.
Speaker 2 (09:45):
That's so much more classy than what I thought you
were going to say, which waslike just come on up and I'm
just going to squirt it rightinto your mouth.
Speaker 3 (09:51):
No.
Now, if you were really classy,though, Katie, there were some
upper crust children that wouldnot deem to drink from said tin
cups.
So when their nurses broughtthem to the dairy maids to have
their sip of new milk, theywould bring their own china
teacups with them.
(10:11):
Yes, so you could bring yourown cup oracups with them.
Yes, so you could bring yourown cup or vessel to drink your
new cup.
Speaker 1 (10:19):
This is amazing.
I just have to.
I have to interject herebecause I was just talking to
somebody the other day about howpretentious milk has gotten.
Or we think milk has gottenlike all those almonds, there's
coconut milk, there's soy milk,but really I mean Milk has
gotten like oh, there's almondmilk, there's coconut milk,
there's soy milk, but really Imean it's never.
(10:40):
Like you show up at Starbuckswith your own teacup and you're
like I expect my milk straightfrom the udder.
Like really you're not that badwhen you compare us to 19th
century Londoners.
Speaker 2 (10:49):
But now I think I want to.
Now I think I want to show upwith a fine China cup and a
saucer Barista.
Yeah, would you be so kind asto give me some new milk please?
That's how you get kicked outof a Starbucks right quick, but
it would be a fun experiment.
Speaker 3 (11:04):
Or they're ahead of us on conservation.
Oh, that's true too, because wewaste with all these to-go cups
.
You know, maybe we should startbringing our own teacups with us
.
So I want you now, as you'resinging the 12 Days of Christmas
right, to imagine this scene inSt James's Park, where you
(11:25):
would have eight or moremilkmaids with their little
stations set up, each milkingtheir cows.
Now, obviously, there arechildren coming.
As I said, children were stilldrinking milk, but who else
might be here amongst themilling crowds at the milkmaid's
stand?
Well, there were often youngladies that came out attempting
(11:48):
to meet a fine gentleman,possibly a soldier, because
occasionally the soldiers wouldcome.
Now, do you think the soldierswere just drinking milk at these
stands?
Speaker 2 (12:00):
I have a feeling there was a little something
extra in there.
You're right.
Speaker 3 (12:05):
Have you ever heard of the delicious syllabub?
Speaker 1 (12:10):
No, is it like eggnog ?
Speaker 3 (12:13):
Okay, so somewhat similar.
Cindy Katie, I don't know ifyou're a fan, but, Cindy, I
believe you're a fan of theGreat British Baking Show.
Oh, yes.
Speaker 2 (12:22):
I don't know if you're a fan, but Cindy I
believe you're a fan of theGreat British Baking.
Show.
Oh, yes, I love it as well.
Speaker 3 (12:25):
Okay, yes, Right, and there have been in past seasons
a mention of syllabub and itwas one of those words that I
was like, oh, interesting word,Not totally sure what you funny
British people are talking about.
So a syllabub is a drink.
It originally came from theCornish area and essentially it
(12:46):
is fresh, like straight from thecow milk that is poured
directly onto an acidic type ofalcoholic beverage to curdle the
milk immediately.
It sounds repulsive to mepersonally, but syllabubs are
still something that are createdtoday.
(13:07):
Now, back then you literallywould have your cup and there'd
be a wine, a cider, you know analcoholic beverage on the bottom
.
You'd give it to the milkmaid.
She would literally milk thecow straight into your cup and
the resulting drink was yourlovely beverage for the day.
(13:32):
Today, syllabubs have becomemore of a dessert.
So if you are not inclined towant to be one of those lovely
ladies on her day off trying tomeet a soldier and have some
syllabub at your neighboringmilkmaid stand and you want to
take a modern approach to theage old tradition of a syllabub
(13:58):
for the holiday season, thereare modern takes on this recipe,
particularly here in the SouthI'm in the Southeast.
For those of you out in theinternet that don't know me and
in the Southeastern part of theUnited States they like to back
in colonial times.
(14:18):
They like to take a lot ofBritish traditions and reshape
them into interesting SouthernNew World traditions, and
syllabub was one of the onesthey decided to keep.
Not totally sure why.
Why of all the traditions?
Why, Basically, the modern daySouthern version of a syllabub
(14:42):
is you create homemade whippedcream, right?
So you have a heavy cream andsugar that you whip together
until it creates a beautifulwhipped cream, but then you're
going to pour in white wine,brandy, lemon juice and nutmeg
and you're going to beat ituntil it literally creates a
(15:06):
whipped like peaked substancethat you can eat with a spoon
and you chill it and you serveit for dessert.
That's not terrible, so itmakes the curdling sound less
bad.
Speaker 2 (15:20):
Yes, yes, I could get behind that, yeah, so there are
wonderful recipes out there.
Speaker 3 (15:27):
I'll send some to you , ladies, in case you want to
share with your listeners onyour Instagram page how to make
your own syllabub so that whenyou're listening to your
Christmas carols, you canchannel your eight maids a
milking and have some deliciousold world treats in your modern
Christmas.
That's so cool.
That's my interpretation ofeight maids of milking.
Speaker 2 (15:49):
That's awesome.
Speaker 1 (15:51):
Liz, liz, that was amazing.
Katie, you're so welcome.
I'll expect a thank you card inthe mail.
Yes, definitely.
Speaker 2 (16:00):
You're the best I love definitely.
Speaker 1 (16:02):
You're the best.
I love you.
That was so good.
Speaker 2 (16:04):
Thank you so much, liz, that was wonderful.
Thank you all for having me on.
Hopefully you'll come back.
(16:42):
Thank you.
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