How to Make a Medlar Fool - The Victorian Way

[@EnglishHeritage]

We hope you enjoy this latest episode of The Victorian Way. Here are the answers to some questions you may have, from our historian Dr Annie Gray: • What on earth are medlars? One of a range of almost forgotten fruits which were phenomenally popular in the Victorian era but have since virtually disappeared (at least in Britain). They are part of the rose family, related to apples and pears, and grown on very beautiful, very prolific trees which are self-fertile and reliable croppers, However, most cultivars need to be 'bletted' before eating, either by leaving them on the tree until late November, at which point they become brown and squishy, or by being laid out on marble or slate slabs to blet slowly in an outbuilding. Some writers, including Shakespeare, referred to bletting as 'rotting', a term with negative connotations, and they are a misunderstood fruit. The bletting process softens them (as with hanging game) and means they can be eaten raw or cooked to a pulp before being used in recipes like this one. However, it does mean that they don;t easily transport, and don't really keep once off the tree. For those reasons, they've never really been sold in greengrocers, let alone in a modern supermarket. If you really want to know more, look out for a book by Jane Steward which will tell you how to grow them as well as cook them. (For those who have asked - is is completely different to a persimmon). And yes, it was called the open arse fruit, dog's bottom fruit, and many other similar names - in French as well as in English. • What can I do with them? They are mainly used for medlar cheese (similar to the gateau de pommes recipe Mrs Crocombe made and which is available on the Victorian Way channel), for medlar jelly and sometimes (especially now) for medlar chutney. All of these go very well with dark meats and cheese. We wanted to use them for a fool, partly because we love fool, and partly because Audley End is not really equipped for jam making on camera. • What about fools? Fools are a very historic food. The earliest types were just flavoured cream, becoming a puree of fruit with cream in the eighteenth century. The history is linked to that of trifles, bread puddings and syllabubs (syllabubs are more like the original fools, being cream flavoured with sugar and usually alcohol). A whim wham, meanwhile, is a type of trifle. Some fools (and syllabubs) use custard instead of cream. You can use any type of fruit. Medlars aren't necessarily the best, for the puree is quite thick and the resulting fool is therefore also fairly hefty. Gooseberries, raspberries and strawberries are the most common. • Why is Sylvia boiling them down? What does she do and what does Mary-Ann do? Some of you have asked about the kitchen hierarchy. Mrs Crocombe, obviously, is the cook. Below her, Mary-Ann is the first kitchen maid. This means she is the most senior maid, and is in charge of the servants' food, as well as helping Mrs Crocombe prepare the dishes for the family table. Her next step would be to leave, probably to make cook in a smaller household with one or two girls underneath her. Sylvia is the second kitchen maid, lower than Mary-Ann. She would not be trusted to make complete dishes either for the servants or the family, but is instead in charge of the preparation of things like stocks and sauces, pureeing meats, making forcemeat (stuffing), basic puddings etc. She would hope to make first kitchen maid when Mary Ann leaves, or to look for a job at another house when she is ready to move on. Below her is Annie, the scullery maid, who does the scrubbing of vegetables and peeling of fruit, plus plucking, gutting, and washing up. On busy days there might also be hired help from outside. The characters and roles we assign to each of the maids is the videos is based on long-established practice in the live interpretation project at the house - those of you who have visited Audley End will know that on some weekends throughout the year you can meet Mrs Crocombe (not necessarily played by Kathy) and her maids and chat to then about life in 1881. (We do know what actually happened to all of the maids later in life, but that might be for a future video). • Is that a modern whisk? Yes, it is. Eagle-eyed viewers will have noticed that we are filming in the 2020s, not the 1880s, and we simply can't find a suitable whisk. Rather than never showing whisking (which would restrict our choice of recipes quiete a lot), we use a modern one. Feel free to look away when it is on screen (anyone who wants to send us an 1880s whisk, antique or replica, please feel free!).

[@ponetium]

If I use other fruits for fools, should I cook it a bit or use it raw? I was thinking about apples.

[@peggyreinhold886]

Thank you very much for your answer. After thinking I remembered that I once saw medlars in an Turkish grocery shop in Berlin.

[@blktauna]

I make syllabub with cointreau or chambord. Yum! This looks delicious.

[@Roheryn100]

@@ponetiumUncooked apple purée would turn brown almost immediately. Use cooked applesauce. Bramley apples make a delicious fool as they collapse into snow when they cook.

[@Marie-PoilBelle]

Always love your Answers !

[@randyblair8978]

The way Mrs. Crocombe just casually said "dog's arse fruit" is Oscar worthy.

[@thumpercomet3856]

I nearly spat out my drink.

[@michellewatts7690]

Right!? I couldn't possibly love this lady more!

[@ZomBeeQueeen]

It’s made my Christmas 😂

[@theosnepenthes8751]

In America you can still purchase several medlar varieties/cultivars in large fruit tree catalogs (Nottinghams are allegedly the best tasting variety) but since I've never tried one myself I've had no desire to plant a tree with such odd looking fruits that I don't even know I'd enjoy the taste of after bletting. But this video has encouraged me to try them the next time I see them available at the farmer's market (the best place locally to find odd uncommon fruits).

[@isobelmckenzie-price8813]

I grow medlars myself and they are very easy trees to cultivate. Bletting the fruit is tricky though - I've never found it easy to get all the fruit ready at the same time, but once you do, they make a beautiful jelly, similar to crab apple jelly@@theosnepenthes8751

[@Triniswe]

I love how 5 minutes of boiling a fruit is beneath mrs Crocombe status and she gives that simple task to Sylvia

[@brucetidwell7715]

Well, in her defense, she has an enormous amount of food to prepare every day and Sylvia wouldn't be there if she weren't necessary. The historical inaccuracy is that she didn't do the sieving, too. Really, a recipe this simple might be Mary Anne's job, altogether, but then we wouldn't get to learn about medlars.

[@s0neskim]

correction, its Sylviarr 😝

[@jenniferlynn3537]

Is it beneath her, or does Mrs. Crocombe not trust some great mishap won’t befall the fool should the entire preparation be left to the under-servants? 🤔

[@shortyblackwellll]

Silveear

[@jonirnmomba4130]

Just when I thought my day couldn’t get any better- Mrs Crocombe just said “Dogs Arse” and I’m living for it

[@themermaidstale5008]

Sylvia is one of Mrs. Crocombe’s kitchen minions, who, at this point in her life is suitable for menial task support. If Sylvia is sharp and diligent in her endeavors, she will rise in the kitchen hierarchy and if she’s intelligent and talented, she may, one day, become the cook of a prestigious family. I adore this series ❤️

[@ruremerjerpullche2150]

Her name is Sirviar!

[@ron8675309]

Cannot unsee a Despicable Me minion in full period dress slaving away in Mrs. Crocombe's kitchen.

[@dandeleon2764]

Sylvia has already proven herself capable, as Mrs. Crocombe calls her by her name.There have been dozens of Mary-Anne's, as it is the name given to all the new kitchen grunts; they have to earn the privilege of having their name being known.

[@christopherreed4723]

I had a watch commander like that. If you had proven you knew what you were doing, he'd use your first name. Otherwise it was Mr/Mrs plus last name. A change from first name to Mr/Mrs was a sure sign you were on dangerous ground. Job title plus last name meant you had definitely put your foot in it. He, of course, was always Mr. and Sir. And that's what Mrs Crocombe is as head cook for the house. She's the watch commander, what we'd also refer to as a "second-line supervisor". If she's doing basic work like boiling medlars or hulling wheat kernels she's not covering her primary responsibility, which is ensuring the kitchen as a whole functions smoothly all day, every day, and coordinating operations with the other department heads on the household...and Lady Braybrook. Preachyness on my part entirely unintentional.

[@Cent4man]

I just love Mrs Crocombe!

[@sinndymorr6358]

Agreed! Entertaining and love the historical context.

[@scalessackey-wr5wy]

me toooooo

[@huw956.]

Me too

[@rescue00751]

I‘m not sure she thought about marriage…:)

[@Messier45_Pleiades]

We all love Mrs Crocombe.

[@tamaramarkovic1092]

Mrs Crocombe: "Every meal ends with desert." Me: "IT SURE DOES!" Right as usual Mrs Crocombe.

[@RachelHipp]

Omg I didn’t think I could love Mrs. Crocombe any more than I already did…and then she said the words “dog’s arse fruit” 😂❤

[@SmithyPL]

Even during making a quite simple dessert, Sylvia still managed to receive a dosage of shade. No one is safe in Audley End's Kitchen.

[@wingsofkuiper1841]

nobody's safe at Audley end as a whole. have you heard the tea about one of Mr. Lincoln's footmen ??

[@trentheath]

Well, hearing what Mrs Crocombe says around 1:40 was NOT on my 2023 bingo card 😂

[@danielaferrari1380]

I think it wasn't in anyone's bingo card.

[@yasao_art]

I'll be honest, this is the first time I'm hearing of eating medlars, it's not something commonly served in my region of Germany. Nor have I heard of "fools" as a dish, but oh my, this sounds divine! I'm SO tempted to prepare this with raspberries or strawberries. Thanks for the lovely recipe, Mrs.Crocombe!

[@martynnotman3467]

Gooseberry fool is amazing. Stachelbeeren i think in German..

[@carla2016]

Strawberry fool is delicious!

[@ZomBeeQueeen]

Me either! I’m certain I’ve seen them around too. Sounds yummy

[@dianaortega9714]

I’m a fruit aficionado and I have to say I’ve never heard of medlars. Maybe someday I’ll taste one.

[@user-oj5bw7sl8p]

Neither did I! And I do love fruits!

[@stanggirl70]

It was a new thing for me too, but that’s likely because I’m American. 😅

[@joannshupe9333]

There's a really good old episode of Midsommar Murder where Joyce makes enough medlar jam to feed an army and it must, of course, be appreciated despite a dislike of medlars. Given Mrs C's esplanation of it's taste, though, I wonder why? It sounds delicious.

[@sarahlouise7163]

call yourself an aficionado? 😆

[@tialac506]

I grew up in Devon with a garden containing around a dozen apple trees and one medlar tree. Medlar jelly (jam) was an ample addition to most any Sunday roast, and I'm glad to see the traditional fruit and terminology (bletted) mentioned anywhere, as it always seemed like something from a bygone era

[@diaroses3146]

I like to think that The Victorian Way is the top tier of English Heritage series so far. It's so...captivating. I just hope she would never run out receipe, that is concerning...If so, well just let her spilling the tea like what she did last time with Mrs. Warwick.

[@TheCynedd]

Kathy Hipperson is the perfect talent to portray Avis Crocombe! Another great Mrs. C. video!

[@frauleintrude6347]

In my first garden I planted a medlar shrub / tree. I never knew what to do with those fruits. Waited patiently for the first freeze, tried the pulp and decided it is not worth it. So the tree thrived as an decorative element further on, very nice crown shape. To be honest, the fool does have a certain appearance, like something fresh out of a diaper. Very fitting to the open arse of the fruit.

[@Dsslotslv]

“Sylvia can do that.” I love the subtle shade you give Mrs. Crocombe 🤣🤗❤️!!! Love you!

[@DJL78]

The legend returns!!

[@TechBearSeattle]

Speaking of fruits that are not very common nowadays, I would love to see what she would do with quince. Like medlars, they can be eaten raw after a good frost, but they are usually cooked. They will keep for a long time, and their heavenly fragrance was once used to help perfume the kitchen during the winter, when fresh air could be a challenge to get.

[@TheResearchMom]

I grew up in Romania and mom cooked a lovely dish with quince - it was a simple meat stew (beef or veal) with sliced quince, finely chopped onion, and a touch of brown sugar and bouillon. It sounds bad but it was one of my favorite dishes growing up - a sweet dish for lunch? Great! (Stew type meals were never served for dinner, only for lunch.) it was very easy to prepare and always on the menu in season.

[@beckstheimpatient4135]

Quince confit (using large chunks, rather than a pulp) with cloves, star anise and cinnamon. It's easy to make (the hardest bit about anything quince is cutting the fruit), and an absolutely delicious treat. It's definitely one of my favourite things, and I'd make it more often were the fruit easier to chop up.

[@stargirl7646]

I was given a quince once and had no CLUE what to do with it lol! Cutting it up nearly made me lose a finger or two since it was so hard and difficult, so I didn’t do much with it!

[@RuSosan]

1:41 Goodness, I certainly wasn't expecting that. 😆

[@darcyroyce]

We used to have a medlar tree, back home, but I haven't tasted or even seen medlar here in the UK. It's actually a really hardy tree, ours grew out of probably a seed and managed its way between the rabbit hatch and chicken coops, it was a crooked tree bush, yet still gave us plenty of fruit in late November. My grandma would boil it to add to other fruit jams, but we'd eat it straight from the tree. We'd just squeeze out all the goodness :)) x

[@DC-wt2vi]

My granny made fool with a custard base. She would serve helpings in her special glass fool dishes with a splodge of clotted cream on top of each one. Gooseberry fool was wonderful that way. She also used fruit from her cherry-plum tree. I think that is a variety of gage.

[@SilverBrumby165]

Wonderful as always. I've never tasted medlars but I read that in Chaucer's time they were called open arse fruits - makes sense when you look at them closely! I often make raspberry fool - fresh or frozen raspberries warmed with sugar to taste until they soften and then mix with whipped cream - looks amazing, tastes delicious and takes no time to make.

[@ZomBeeQueeen]

That sounds delicious!

[@ElfenRih]

I love the into Mrs Crocombe looks so regal walking into her domain there’s something so dignified about the way she saunters holding her arm. 😊😊😊

[@xfallingxsnowx]

Seeing these videos brings me a type of peace that not a lot of content lately does. Mrs. Crocombe is just comforting to watch ❤

[@Waywren]

I had to bite my thumb so i didn't giggle in Mrs Crocombe's face when she pronounced the alternate name of medlars in such a dignified fashion XD I'd never heard of them or seen them, but she does make them look scrumptious! And it's nice to know what a fool actually is.

[@jurikuran333]

I actually laughed up loud, because I didnt know about it and it caught me off guard 😂

[@taraelizabethdensley9475]

I've heard of medlars, but haven't ever seen them before. Had to laugh at that other name for them 😂

[@akhan224]

Mrs Crocombe is wonderful. Absolutely love her videos and can't wait for the Christmas ones

[@maxxkane1]

No matter the mood, I'm always in a better one after a new show. She's amazing!

[@humblesparrow]

I want to try medlars some day!

[@thanib7796]

Where can we find them?

[@s.shepherd5653]

I have to say "bletted medlars" sounds very much like a convenient replacement swear word. ... but then, "dog's arse fruit" is also right there. This video really is a gold mine for creative insults.

[@sourojeet]

@2:35 the shade she threw at Sylvia.

[@khaitomretro]

Perfect timing. The medlars on our tree are looking great and were just waiting for the first frost.

[@wishingstar84]

Woo! I’ve been needing this! I’ll likely sleep through the premiere, but will watch ASAP.

[@iinalina]

More of Mrs. Crocombe saying silly things, please! I would love to hear more about whim-whams and Boodle's fool and whatever other kinds of arse you can put in a dessert. Wikipedia says that medlars are also called open-arse and monkey's bottom, but I never expected to hear her say dog's arse!

[@deathtoallgerbils]

Wow, I never even knew this fruit existed. It's so interesting when you find out about the things we've left behind

[@Vilyan]

We call them scorushe (scorușe) and they are aaaamazingly good❤❤❤ glad to see these fruits have not been forgotten 😊

[@newyorknewyork196]

This series needs to be a series on Netflix

[@EmmeChatterton]

Never heard of a medlar before, or bletting, but now I'm an expert in all that plus fools too! Great episode!

[@Seattlegal2]

Here in Seattle I have a huge medlar tree that’s loaded with fruit every autumn. I’m going to try this recipe.

[@machouchacha]

Instant click, instant like - Mrs Crocombe is such a ray of sunshine in our lives!

[@youtubelabeledmeapredator826]

Runs in & 🩷🤗🩵s my Mrs.Crocombe!!! Goes and washes my hands and waits quietly

[@puggirl415]

I've done this with ripe soft persimmon, whipped cream and a dollop of marscapone. I didn't put as much fruit in it as Mrs. Crocombe so it looked like streaks of orange persimmon in a lot of white. So tasty though. I wish I will someday have a medlar. This dish would be awesome with stewed quince as well.

[@100FactChecks]

So the dog's arse would be served after the turbot or maybe the pigeon pie, right? I love this channel. Just jesting in good fun!

[@bvillebikelady3651]

Mrs Crocombe is the perfect ending to the day! Good food and lots of shade to bring sweet dreams.

[@TheLizzifer]

Mrs Crocombe's casual "dog's arse" statement just rounded out my year beautifully.

[@sharonsmith583]

I never heard of these! Mrs Crocombe never ceases to surprise!

[@user-oj5bw7sl8p]

Absolutely excellent, as always! Mrs. Crocombe is our shining star, guiding us in the world of 19-centurys culinary.

[@jungkooksboozybud]

How delightful it feels to have Mrs Crocombe back again!❤

[@erinmcgrathejm4985]

Years ago I first heard of medlars when singing in the chorus of Ahmal and the Night Visitors. It was only recently that I saw (on video, still never in person) an actual medlar. I would love to try one someday.

[@zzing]

That was a lot of hops on that table. Looked beautiful. Had never heard of medlars before.

[@catherine59226]

Yippee! A new video from our Mrs. Crocombe! ❤️

[@kcvinwehoLA]

I’m very glad to know how to make a fool. No medlars where I live, but Mrs C’s recommendations for other fruits make it easy for me to find one that will work.

[@Bildgesmythe]

Mrs Crocombe! Wouldn't be the holidays without her! ❤

[@seasmacfarlane6418]

Oh, lovely! Mrs Crocombe is back! Cup of tea, comfy armchair........ perfect!😊😊😊😊😊❤❤❤❤❤

[@gracechow2623]

I’ve been missing Mrs.Crocombe, it’s always a treat to listen to her

[@stevenej9894]

Gooseberry and Rhubaeb Fools were a great favourite of my Grandmother (born 1901). She was particularly fond of combining tart fruit with the richness of cream. Hers we much softer, though- almost runny.

[@ashleyautopsy6]

Been watching Mrs Crocombe for quite some time love this series and always excited for new episodes.

[@Andy_U]

Hiya. Oooh, Mrs. Crocombe! "Dog's Arse Fruit"; I couldn't stop myself laughing and out loud to boot! Stay safe. All the best to you.

[@IllStayNMyBubbleTY]

🎉YESSSS !! 💯 Totally jumped up and down! U made my week ty Mrs. Crocumbe ❤

[@ickyelf9472]

I would love to try medlars one day. The description of the flavor sounds wonderful. Apples mixed with apricots and dates? Sigh me up!

[@ericmgarrison]

I knew the slang name, and spat out my Earl Grey when I heard Mrs Crocombe say it. That fool looks quite toothsome! I'm preparing to make a Cranberry Fool for Thanksgiving this Thursday for the dessert buffet.

[@fortunes_youtube]

A new episode right after my birthday. So great!

[@clarsach29]

you will never find medlars in the shops, but you can easily buy small trees which look great planted in the garden or even just in a tub. In spring, they look spectacular with white blossom, in autumn the leaves turn all shades of reds and golds....and in late autumn you can harvest the fruit ready for eating in winter. Definitely an acquired taste, they taste delicious but the appearance and texture put some people off

[@bridgetbuchan1786]

This day cannot get any better I’m having a good day at work and now our favorite sassy cook has a video today. Today is amazing can help smiling.😊

[@patrickw2498]

Always makes my heart happy to see mrs crocombe 😊😊

[@AJP1613]

My girl is back!!! Love these videos!!! Always look forward to them!!!

[@maryearly3259]

Fascinating. Before this I had no clue that fools and medlars were more than just people!!!! Fantastic! Oh by the way what would be a similar fruit for here in usa? Oh I love your videos Mrs. C thank you for doing these!!!!!-I give you a big hug!!!-

[@stephanieezat-panah7750]

Oh my. I would set that stand as a center-piece. Gorgeous. Thank you

[@theresalwayssomethingtobui944]

Medlars are the best! Medlar jam is almost like nutella or like chestnut cream! Amazing to see them in a different recipe!

[@claudiocavaliere856]

Absolutely fabulous! Congratulations! What a pleasure!

[@Atricea]

I need to make this! I don't know if I can get medlar's in Denmark, but she said you can use other fruit, so I may try that. Thanks, just what I needed today, a new historical recipe to try 😍

[@rosettagrey2851]

Audley End videos keep me going, thank you for more Mrs Crocombe ❤

[@lossadjuster1]

I absolute love your videos. You are so soothing to watch. Keep them coming!

[@garryferrington811]

Hilarious delivery. Don't know how you kept a straight face.

[@SouthPaw1805]

We don't know how many takes it took, of course! 😁

[@rayreineu]

I’ve never heard of that fruit before! You learn something new every day

[@burtbacarach5034]

When I saw "Bletted Medlars" I had to check and see if it was April 1st. You learn something new every day.

[@Mark723]

Yeah, Sylviar, you get to boilin' them medlars straight away! I just love Mrs. Crocombe and her delicious shade.

[@laurarosas5899]

So good to see you. You're the peace to my heart. Hola!

[@1onetraveller-c9d]

"Sovia can do that." Slay as always like a Queen! 👑👑

[@eileentrestain3961]

Learned something new! I've heard of medlars but never seen them. Thank you for the episode.

[@zumeraaa]

This is the first time I’ve ever heard of medlars. Fascinating!

[@rcdoodles6214]

This is a particularly delightful video by Mrs Crocombe. Thank you!

[@gailsears2913]

I was thinking the meddlar looked like an American persimmon, but research shows they are not related. But they could be used for the same dessert. Thank you!

[@DS-re4vs]

Thank you for this comment, I was thinking persimmon too

[@RhodeToPrepping]

I thought the same! Our American persimmon came to mind, especially since you have to let it go through a frost or freeze.

[@MesonoxianSan]

Ms. Crocombe, you are an icon and we luv you all over the world! 🖤✨

[@jennienguyen6749]

She’s back!!!!

[@k.m.223]

I've never heard of that fruit before, but now I want to try one.

[@birdmj]

Something new every day. I had not heard of medlars until today.

[@cityofillustrations]

I love this series, im always learning something new, for example i have never heared of a medler

[@caroleannseaton9178]

Hi Kathy, I love watching your films. I like Mrs. Crocombe and your other cooking the best. Is there going to be a new Xmas film for this year? I think you had one a couple years ago. Keep the films coming please.

[@EnglishHeritage]

Hi Carole! Thank you for your comment, we're glad you enjoy the series. Keep an eye on the channel in the next few days for a little Christmas gift...

[@erinhowett3630]

Never thought I’d hear Mrs. Crocombe say “dog’s arse”.

[@VIpanfried]

I have a mango tree in my yard. Run the mango meat through a sieve to remove the fibers. Mango fool is devine!

[@hayeonkim7838]

Thanks for valuable video as always ❤❤❤❤❤❤

[@rhias237]

The noise I made when Mrs C said the fruits other name! Wild. The green grocer in town will have a field day if I ask him for these

[@annickmorin5796]

Des "nèfles" dit-on en Français, fruits du Néflier ! Et, pour dire que l'on a "droit à rien"... on dira que l'on aura "des nèfles" !! Mais ce charmant dessert préparé ici par Mrs Crocombe me semble vraiment délicieux, et me donne envie d'y goûter ! Thanck you very much, for this lovely creamy dessert, Mrs Crocombe !

[@hadelidell4285]

Oh bonjour :O je me sentais seule au milieu des commentaires anglais

[@deekeller9562]

Woo-hoo, a new Mrs. C video! Making my week

[@TCBastin]

Our lady of shade is back! I want to try to make this one day.

[@danieledugre1837]

Who else hits the like button before even seeing the video? You just KNOW it’s going to be good!

[@RosieNawojka]

That was so exciting! I've read about them but never seen more than a line drawing!

[@LPdedicated]

"Sylvia can do that": Again with the impeccable sass!

[@gregcoogan8270]

She says "dog's arse" with such dignity and class!