Tomato Frost Recipe
Recipe By Tori Avey
Chef louise mellor shares a recipe for tomato frost, a savory granita, from the best in cookery in the middle west by grace grosvenor clark, 1955.
5
20 Rating -
Rate
Vegdiet
6hr 10minstotal
10minsPrep
6hr 10m.total
10m.Prep
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Tomato Frost Recipe
- 2.50 cup Tomato juice
- 1/2 bunch Celery leaves
- 1 teaspoon Finely Chopped Onion
- 1/4 teaspoon Salt
- 1 tablespoon Lemon juice
- 1/2 teaspoon Grated lemon rind
- 1 teaspoon Sugar
- dash Dash freshly ground black pepper
- 1/4 teaspoon Curry powder
- 1/4 cup Mayonnaise or bottled salad dressing
Nutrition
value
value
174
calories per serving
4 g Fat7 g Protein24 g Carbs14 g FiberOther
Current Totals
- Fat4g
- Protein7g
- Carbs24g
- Fiber14g
MacroNutrients
- Carbs24g
- Protein7g
- Fiber14g
Fats
- Fat4g
Vitamins & Minerals
- Calcium119mg
- Iron4mg
- Vitamin A6381mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B9158mcg
- Vitamin B12< 1mcg
- Vitamin C199mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium113mg
- Manganese< 1mg
- Phosphorus182mg
- Selenium5mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Tori Avey