(Since 1999)

Recipe Section - Over 10,000 Recipes


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Alcoholic Beverages pg 2 >  Wine, Tomato Wines


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



LA CUISINE CREOLE, by Lafcadio Hearn (1885)

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

Bruise your berries, or small tomatoes; measure the juice, and add two pounds of sugar to each gallon; put it in a cask, adding two gallons of water to each four gallons of juice.
Let it ferment like blackberry wine.



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages