Ginger Ale Salad

Name: Ginger Ale Salad
Ingredients: 2 cup hot water; 1.5 cups ginger ale; 1 package lemon Jello; 0.5 cup diced apples; 0.25 cup diced pineapple; 1 tablespoon finely cut crystallized ginger; 0.25 cup chopped pecans; 0.25 cup finely chopped celery

From Quaker recipes, 1954

Very good with chicken, turkey or pork.

Presented as published in 1954. 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

404Calories

4 gProtein

51 gCarbs

22 gFat

Full nutrition (33 nutrients)

Calories404 kcal

Protein3.9 g

Carbohydrates51 g

Fiber4.1 g

Sugars40 g

Total Fat22 g

Saturated Fat1.9 g

Monounsaturated Fat12 g

Polyunsaturated Fat6.8 g

Cholesterol0 mg

Sodium91 mg

Potassium429 mg

Calcium77 mg

Iron1.3 mg

Magnesium55 mg

Phosphorus104 mg

Zinc1.4 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C31 mg

Vitamin A4 mcg

Vitamin E0.1 mg

Vitamin K2.3 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate10 mcg

Choline7.1 mg

Caffeine0 mg

Water849 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 55. The excerpt below is the record exactly as published.

GINGER ALE SALAD 2 cup hot water 1% cups ginger ale 1 package lemon Jello ¥% cup diced apples 1 tablespoon finely cut Y, cup diced pineapple crystallized ginger 14 cup chopped pecans ¥Y4 cup finely chopped celery Into mixing bowl put 1 package lemon Jello. Add % cup hot water and dissolve weil. Add 112 cups ginger ale

Cook this with the app: pantry check, scaling, and the assistant.