Ginger Ale Salad
From Durham cook book ..., 1921
This salad is popular and refreshing.
Presented as published in 1921. 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
236Calories
2 gProtein
65 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories236 kcal
Protein2.3 g
Carbohydrates65 g
Fiber5.8 g
Sugars51 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium37 mg
Potassium300 mg
Calcium71 mg
Iron1.9 mg
Magnesium23 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C107 mg
Vitamin A2.2 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline11 mg
Caffeine0 mg
Water755 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 44. The excerpt below is the record exactly as published.
GINGER ALE SALAD. Dissolve one envelope Knox gelatine in cup hot water, juice of one can of white cherries, juice of two lemons, three rounded teaspoonfuls sugar, one can sliced pineapple, cut into dices, one bottle canned white cherries, one bottle of ginger ale
Cook this with the app: pantry check, scaling, and the assistant.