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Fruit scrolls

Posted: Mon Jun 05, 2006 11:16 am
by MJ
Have been munching them nonstop since I got back from Loseley. Anybody who makes something that tasty AND good for you must be the devil incarnate... :lol:

Posted: Mon Jun 05, 2006 11:20 am
by DomT
Just dont eat a entire Eldaberry scroll.

Posted: Tue Jun 06, 2006 11:08 am
by Martin Cowley
Moi ? the devil incarnate ? I'll have you know that after careful research and endless eons of trying the devil is still trying to perfect his impersonation of me :twisted: ,and for some reason i woke up this morning with a strange tattoo itching on my scalp ?

Posted: Tue Jun 06, 2006 1:52 pm
by MJ
Martin Cowley wrote:...and for some reason i woke up this morning with a strange tattoo itching on my scalp ?


If you look in the mirror you'll see that's the emergency number for when you've eaten too much chilli... 999 :lol:

Posted: Sat Aug 05, 2006 11:54 am
by Edgar Harold
ok im a little blonde here but can anyone tell me how to make them, i would love to know thanks love nicky.x.

Posted: Sat Aug 05, 2006 3:40 pm
by JC Milwr
How to make fruit scrolls
1) Contact M Cowley
2) exchange fruit scrolls for money
3) open packet

Voila, fruit scrolls :)

The alternative seems to involve an industrial dehydrator, vast quantities of boiling fruit pulp and a year or two experimenting!

Posted: Tue Aug 08, 2006 11:08 pm
by Sophia
A fruit scroll is a more dehydrated version of the medieval fruit leathers which had a more jelly-like consistency and came in smaller pieces often coated in sugar or a mixture of sugar and ginger/cinnamon.

In this style they are still available today in France and are known as pate de fruits (with a circumflex over the a in pate). A favoured fruit was the quince, a relative of the apple and pear (not the japanese quince people often grow today).

You can also get quince paste as eaten today in Spain, known as Membrillo it is eaten with Manchego cheese.

The following is a link to some discussion and original recipes:

http://www.florilegium.org/files/FOOD-F ... s-msg.html

I am dying to try them if I can get hold of some real quinces.

As far as I am aware Martin's scrolls do not contain any added sugar whereas the period recipes all call for honey or sugar. The dehydrators allow him to achieve a standard consistency regardless of weather - previous attempts on my part to make damson cheese and spiced apple cheese which have a similar consistency to quince leathers have ranged from very dry to not dry enough due to relative humidity at the time. Like for making bath bombs, it is best to choose a dry day.

Sophia :D

Posted: Wed Aug 09, 2006 1:33 pm
by MJ
Sophia wrote:As far as I am aware Martin's scrolls do not contain any added sugar...


Being diabetic I have to watch these things and I can categorically state eating way too much fruit scroll than is good for you in one go has no effect on my blood sugar level.

Posted: Fri Aug 11, 2006 12:01 pm
by Cat
Damson cheese, now there's a thought....mmmm
(bit like being assaulted by a plum-flavoured brick, amazing with port and stilton and oatcake.)

I wonder if Martin could speed up the process of drying (meant to take a year) in his desecrators?

Posted: Tue Aug 15, 2006 12:36 pm
by gregory23b
"You can also get quince paste as eaten today in Spain, known as Membrillo it is eaten with Manchego cheese."

And in Portugal quince is called Marmelo, quince jelly (really hard for jelly) being called marmelado, guess where we get marmelade from.

Ok in small doses, a bit gritty for my tastes, but nice with cheese. Used to get sent it every Xmas by grandparents.

There is also a quince jam, not set and quite jammy.

Posted: Tue Aug 15, 2006 11:50 pm
by Sophia
Jorge - I love Membrillo, don't you dare disparage it. In English that style of jam is properly called a preserve (more like a partially set stewed fruit in texture). My fave is my Mum's Quince and Ginger Jelly. :P

Cat - will check at next time in Luxembourg, I think there might still be some White Currant cheese my mum and I (aka the Helmdange Jam Factory) made one year when we got bored and were being inundated by bumper crop of everything despite giving the stuff to friends and neighbours. Even more amazing than Damson Cheese - has to be tasted to be believed. :D

Sophia

Posted: Wed Sep 20, 2006 3:12 pm
by Martin Cowley
we have now made a Beetroot one ,which suprisingly enough is bloody lush, i thought it would be shite but suzi badgered me into it lol :D

Posted: Thu Mar 01, 2007 2:44 pm
by ScorchUK
Mmm... quince jelly! My Nan had a bush in her garden, and we made this every year. Now there's a lady down the road from me who has a bush in her front garden, but never uses the fruit - such a shame to see them all rot...

Posted: Thu Mar 01, 2007 4:54 pm
by lidimy
You should ask if you can have them, and repay her in jelly!

You never know, maybe she is just as upset as you but doesn't know how to use them :D

Lidi :D

Posted: Fri Mar 02, 2007 9:09 pm
by Cat
Ohhh! It's the smell of the quinces that gets me, sort of perfumed as well as fruity. It doesn't translate well to the finished jelly, more's the pity.

I'm still getting over the barbarian bastards at one of the local Regency house-based hotels who have cut down a 300 year old mulberry because it was dropping berries on their customers' cars. BASTARDS!!!!!

Bucket and I have an annual pilgrimage to the Bishop's Palace at Wells, where we endeavour to eat our entrance fee's worth of mulberries. We caught another couple doing the same thing this year!

Oh, and with the hot hot summer of last year one of the nicest things i have ever scrumped was some figs from an old tree in a pub garden in Stroud. The'd been ripening on the pavement side of the wall, and were warm when I ate them. Drool.

Posted: Fri Mar 02, 2007 9:21 pm
by Theotherone
When I worked at the London Chest Hospital there was a Mulberry tree in the grounds that, legend had it, Bishop Bonner used to sit under and watch the smoke rising from Smithfield. it had been bombed in WWII and split so was all shored up. It still used to produce loads of fruit.

Do Wimberries translate into scrolls Martin?

Posted: Mon Apr 16, 2007 10:23 pm
by Martin Cowley
wimberries work really well, infact most berry fruit is quite good, just trawling the net for historical fruit sweet recipes, :lol: want to make them to supply to historic sites, been toying with the idea but really have to get of my *rse n sort it out lol :P

Posted: Mon Apr 16, 2007 10:27 pm
by Theotherone
Martin Cowley wrote:wimberries work really well,


What do English people call them?

Posted: Wed May 02, 2007 8:51 am
by Martin Cowley
erm dunno :)

Posted: Mon Jun 04, 2007 1:58 pm
by MissTrebuchet
Fruit scrolls are brilliant! I bought some at a biker event last Bank Holiday in Builth Wells! I hope they are the same thing you folks are talking about.

I love them! :D