
Fruit scrolls
Moderator: Moderators
Fruit scrolls
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... 

- Edgar Harold
- Posts: 23
- Joined: Wed Feb 15, 2006 4:14 pm
- Location: Scarborough North Yorkshire
- Contact:
ok im a little blonde here but can anyone tell me how to make them, i would love to know thanks love nicky.x.
Aliens
Hey, maybe you haven't been keeping up on current events, but we just got our asses kicked, pal!
http://www.myspace.com/lunalovegood1969
Hey, maybe you haven't been keeping up on current events, but we just got our asses kicked, pal!
http://www.myspace.com/lunalovegood1969
- JC Milwr
- Posts: 325
- Joined: Mon Jul 18, 2005 2:00 pm
- Location: Not so far from Berkeleleley
- Contact:
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!
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!
Dance like nobody's watching, love like you've never been hurt.
- Sophia
- Post Centurion
- Posts: 806
- Joined: Wed Apr 19, 2006 3:46 pm
- Location: Camberwell, London
- Contact:
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
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

- gregory23b
- Absolute Wizard
- Posts: 2923
- Joined: Sun Jul 17, 2005 9:46 pm
- Location: Gyppeswyk, Suffolk
"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.
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.
middle english dictionary
Isabela on G23b "...somehow more approachable in real life"
http://medievalcolours.blogspot.com
"I know my place." Alice the Huswyf
Isabela on G23b "...somehow more approachable in real life"
http://medievalcolours.blogspot.com
"I know my place." Alice the Huswyf
- Sophia
- Post Centurion
- Posts: 806
- Joined: Wed Apr 19, 2006 3:46 pm
- Location: Camberwell, London
- Contact:
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.
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.
Sophia

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.

Sophia
- Cat
- Post Centurion
- Posts: 704
- Joined: Sun Jul 17, 2005 9:40 pm
- Location: A Muddy Field Near Tewkesbury
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.
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.
-
- Posts: 250
- Joined: Fri Oct 27, 2006 7:07 pm
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?
Do Wimberries translate into scrolls Martin?
Because there would have to be three of them.
-
- Posts: 250
- Joined: Fri Oct 27, 2006 7:07 pm
- MissTrebuchet
- Posts: 23
- Joined: Thu May 31, 2007 1:13 pm
- Location: SE Wales
Who is online
Users browsing this forum: No registered users and 2 guests