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Tomato Wine

A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).

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A historical recipe

La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

Also printed in: La cuisine creole (1885).

United States

Known as an American recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 1 ingredient

  1. a pound of white sugar

Method

  1. Let the tomatoes be very ripe;
  2. mash them well, let them stand twenty-four hours, strain, and to every quart of the tomato juice, add a pound of white sugar.
  3. This will ferment and should be allowed to do so, only keep it carefully covered from the flies.
  4. Skim off the foam as it rises, and when the liquor becomes clear, bottle it.
  5. This wine will be a pleasant acid, and should be served with sugar and water, in the tumbler with the wine.

Plating

Cookware for this recipe

  • Slotted spoon
  • Sieve
Source Public domain in the USA
Credit

From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.