Passionfruit Wine
From Aunt Daisy's Cookery Book 1953 (1953).
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A historical recipe
Aunt Daisy's Cookery Book 1953, by Aunt Daisy (Maud Basham) (1953).
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- One gallon of water, 6 dozen ripe passionfruit, 4 lb.
- sugar.
- Halve and pulp fruit, add water, let ferment 6 to 8 days, strain through muslin cloth then add sugar.
- Let work for 3 weeks, strain, let stand a few days.
- Strain again and keg up tight.
- Let stand about 7 months, then ready for use.
- To improve the colour, chop up small a lot of the nice ripe skins and add them in the pulp during the first ferment.
- Keep well stirred several times daily.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Wooden spoon
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Sieve