Tomato Wine
From La cuisine creole, 1885
This wine will be a pleasant acid and should be served with sugar and water.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1914Calories
8 gProtein
487 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1914 kcal
Protein8.4 g
Carbohydrates487 g
Fiber3.9 g
Sugars478 g
Total Fat4.3 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium2495 mg
Potassium2145 mg
Calcium103 mg
Iron4.1 mg
Magnesium110 mg
Phosphorus187 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C690 mg
Vitamin A226 mcg
Vitamin E3.1 mg
Vitamin K23 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.6 mg
Folate197 mcg
Choline67 mg
Caffeine0 mg
Water927 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 91. The excerpt below is the record exactly as published.
TOMATO WINE. Let the tomatoes be very ripe; mash them well, kt them stand twenty-four hours, straîn, and to evcry quart of the tomato juîce, add a pound of white sugar
Cook this with the app: pantry check, scaling, and the assistant.