Tomata Honey (Second Version)

While reading Elizabeth David's An omelet and a Glass of Wine, I found a second recipe for Tomato (or tomata as the recipe is called) Honey which she says she found "excellent". This recipe comes from Miss Leslie's Complete Cookery, Philadelphia, 1837 and is American rather than English.

The recipe is as follows:

"To each pound of tomatoes, allow the grated peel of a lemon and six fresh peach leaves. Boil them slowly till they are all to pieces; then squeeze and strain them through a bag. To each pint of liquid allow a pound of loaf-sugar, and the juice of one lemon. boil them together half an hour, or till they become a thick jelly. Then put it into glasses, and lay double tissue paper closely over the top. It will be scarcely distinguishable from real honey."

David recommends using very juicy tomatoes to get enough yield of the juice. She substituted a few drops of almond extract for the peach leaves.