Ginger Ale Salad

Name: Ginger Ale Salad
Ingredients: 1 cup of pineapple (cut in small pieces); 1 teaspoon salt; 1 tablespoon sugar; 1 grape fruit (using pulp and juice); 1 cup of apple cut in long narrows; 1 cup of shredded celery, in about 1 inch long pieces; 2 tablespoonsful chopped up Canton ginger

From Raleigh recipe book, 1925

Presented as published in 1925. 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

318Calories

3 gProtein

81 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories318 kcal

Protein3 g

Carbohydrates81 g

Fiber6.4 g

Sugars60 g

Total Fat1 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium2554 mg

Potassium1065 mg

Calcium147 mg

Iron0.9 mg

Magnesium62 mg

Phosphorus94 mg

Zinc0.6 mg

Copper0.3 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C117 mg

Vitamin A12 mcg

Vitamin E0.2 mg

Vitamin K3.1 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate40 mcg

Choline21 mg

Caffeine0 mg

Water623 g

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 18. The excerpt below is the record exactly as published.

GINGER ALE SALAD 1 cup of pineapple (cut in small pieces) 1 teaspoon salt 1 tablespoon sugar 1 grape fruit (using pulp and juice) 1 cup of apple cut in long nar- spoons lemon juice poured over it 1 cup shredded celery, in about 1 inch long pieces 2 tablespoonsful chopped up Canton ginger

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