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Ginger Ale Fruit Salad
From Boston Cooking-School cook book, 1896
Serves 6
Other combinations of fruit may be used with this ginger ale jelly foundation.
Presented as published in 1896. 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
67Calories
3 gProtein
14 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories67 kcal
Protein2.9 g
Carbohydrates14 g
Fiber0.7 g
Sugars9.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1674 mg
Potassium71 mg
Calcium22 mg
Iron1.5 mg
Magnesium7.1 mg
Phosphorus9.3 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate12 mcg
Choline4.2 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 216. The excerpt below is the record exactly as published.
GINGER ALE FRUIT SALAD 2 tablespoons granulated gelatine, soaked in 2 tablespoons cold water ¥% cup boiling water V4 cup lemon juice 2 tablespoons sugar Few grains salt 1 cup ginger ale 44 cup Malaga grapes, skinned, seeded, and cut in halves ¥% cup celery, thinly sliced ¥ cup apple, cored and cut in Julienne-shaped pieces 4 cup pineapple cubes 2 tablespoons chopped, candied ginger
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