Ginger Ale Salad

Name: Ginger Ale Salad
Ingredients: Soak 3 tablespoons gelatine; dissolve in 2 cups boiling water.; Add 1 cup ginger ale; 3 tablespoons sugar; speck salt; 3 tablespoons lemon juice; fold in % cup each Maraschino cherries (cut small); apples (cut small); celery (cut small); of canned shredded pineapple.

From Two hundred tested recipes, 1920

This will serve 8 people.

Presented as published in 1920. 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

900Calories

30 gProtein

197 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories900 kcal

Protein30 g

Carbohydrates197 g

Fiber11 g

Sugars110 g

Total Fat3.1 g

Saturated Fat0.5 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol0 mg

Sodium1197 mg

Potassium623 mg

Calcium430 mg

Iron33 mg

Magnesium75 mg

Phosphorus113 mg

Zinc1.1 mg

Copper0.9 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C32 mg

Vitamin A6.7 mcg

Vitamin E0.2 mg

Vitamin K2.6 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.4 mg

Folate151 mcg

Choline37 mg

Caffeine0 mg

Water872 g

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 9. The excerpt below is the record exactly as published.

GINGER ALE SALAD Soak 3 tablespoons gelatine, dissolve in 2 cups boiling water. Add 1 cup ginger ale, 3 tablespoons sugar, speck salt, 3 tablespoons lemon juice. When jelly begins to set, fold in % cup each Maraschino cherries (cut small), apples (cut small), celery (cut small),—of canned shredded pineapple.

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