Top 10 Asian Restaurants in NYC to Visit in 2022
July 27, 2022 – 12:08 am | Comments Off on Top 10 Asian Restaurants in NYC to Visit in 2022

According to Daily Media Studio, here are the top 10 Asian fusion restaurants to try in New York City this year.
Tao Downtown With several locations across the country, Tao DT encompasses Asian culture in a unique …

Read the full story »
Cooking Class

Foodie Event

Foodie Tours

Restaurant News

Wine Event

Home » Food History

Origin of Tomato Juice?

Submitted by on October 28, 2018 – 8:25 amNo Comment

French Lick Springs Hotel, IndianaLouis Perrin, chef at the French Lick Springs Hotel in French Lick, Indiana, ran out of oranges one summer’s day in 1917.

Needing a juice to serve guests at breakfast, he substituted tomatoes that were peeled, cored, squeezed and cooked, adding a touch of sugar and a “splash of his special sauce”.

Hotel lore says, “The drink was so well received that was produced commercially in factories in French Lick, Paoli, and Salem, Indiana.”

Today, the resort still posts Chef Perrin’s recipe (but omits his mysterious “special sauce”):

Clean and remove stems from one bushel of ripe tomatoes. Puree or mesh through a fine sieve, discarding the pulp. To four gallons of juice, add one gallon of water, plus two tablespoonsful of salt and two tablespoonsful of sugar per gallon. Stir well. Chill well and store refrigerated. Serve either hot or cold.

(Photo by Susan McKee)

Comments are closed.