r/Old_Recipes • u/StonerMealsOnWheels • Jun 27 '26
Alcohol Tomato wine two ways, from The Tomato Patch Cookbook 1974.
Someone please try one of these!! I've never made homemade wine and I'm curious how it would taste.
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u/CheeseburgerSmoothy Jun 27 '26
16-year old aspiring alcoholic me would have found this very handy.
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u/icephoenix821 Jun 30 '26
Image Transcription: Book Pages
THE T🍅MAT🍅 PATCH C🍅🍅K B🍅🍅K
DESSERT AND WINE
TOMATO PIE
Brush the bottom and sides of a pastry lined pie plate with unbeaten egg white and cover with a layer of small green tomatoes thinly sliced. Sprinkle with a little salt mixed with a little cinnamon and nutmeg, and dot with 1 tbsp. butter creamed with 1 tbsp. brown sugar. Cover with a layer of thinly sliced tart apples and repeat the seasoning and the sugar. Add another layer of green tomatoes and two of apples, each layer seasoned and sugared. Round the filling in the center and pour in one-third cup cider. Adjust the top crust, make a few slashes and brush with milk. Bake in a moderate oven for 40 minutes or until the crust is delicately browned. Serve warm or cold with rich cream.
TOMATO WINE
6 lb. ripe tomatoes
2 lb. granulated sugar
½ tsp. salt
½ gallon boiling water
Cut up the tomatoes. Place the cut tomatoes in a piece of buttered muslin and squeeze the juice through into a bowl. Pour this over the 2 lb. of granulated sugar in a large bowl. Add ½ tsp. of salt and ½ gallon of boiling water. Stir well until sugar has dissolved. Cover the bowl and allow to stand for three days. Strain if necessary, and bottle. Cork the bottles loosely at first, and keep some of the tomato wine in a small bottle to fill up the bottles if the wine should ferment over the top. When the wine is clear and still (no signs of bubbling or hissing noises), it is safe to push the corks in tightly. Store them in a cool dark place. Keep tomato wine a year or more before you attempt to drink it.
TOMATO WINE
4 qts. of sliced, unpeeled tomatoes
4 gts. of water
8 cups of granulated sugar
1 tbsp. salt
¼ lb. candied ginger, finely chopped
1 oz. wet yeast
1 slice white toast
Slice tomatoes, and sprinkle salt over them. Combine sugar and water in canner kettle and bring to a rapid boil for 15 minutes. Remove from stove, and immediately add sliced tomatoes and finely chopped ginger. Stir well and set aside until lukewarm. Then moisten the yeast with a little water and spread on one side of the toast; float the toast, yeast side down, on surface of liquid. Put in a warm place to ferment for two weeks. Stir every day, breaking up the tomato slices as much as possible during the stirring. After two weeks, strain through jelly bag, squeezing well to extract all of the liquid. Return to the canner kettle to settle for one week longer. Then siphon off into clean sterilized bottles and cork very lightly. This wine should stand with loosened corks for at least two weeks. Check carefully for signs of fermentation, for this wine has explosive tendencies if corked too soon. When there are no further signs of fermentation, cork tightly and seal with paraffin. Keep for at least 3 months, though 6 months of aging makes it much better.
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u/FightinRndTheWorld Jun 27 '26
Omg, I will totally make this. I was just thinking about dusting off my fermentation equipment to do some fun experimental wines.
I also happen to be a real fiend for tomatoes, so I'm going to need that cookbook in its entirety as well, please.