Ginger Ale Salad

Ingredients

• 2 tablespoons granulated gelatine
• 2 tablespoons cold water
• one-third cup boiling water
• 1/2 cup lemon juice
• 2 cups sugar
• 1 cup ginger ale
• one-third cup malaga grapes, skinned, seeded and cut in halves
• one-third cup celery, cut in slices crosswise
• one-third cup of apples cut fine
• 2 tablespoons Canton ginger, cut in small pieces
• 4 tablespoons canned pineapple cut in small cubes

Method

1. 1

   Soak gelatine in cold water, and dissolve in boiling water.

2. 2

   Then add lemon juice, sugar, and ginger ale.

3. 3

   Let stand until mixture begins to set, and fold in fruits.

4. 4

   Pour in mold, chill and turn on serving dish and garnish with lettuce, curled celery, and cream mayonnaise dressing.

Nutrition per serving

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 28. The excerpt below is the record exactly as published.

GINGER ALE SALAD Soak 2 tablespoons granulated gelatine in 2 tablespoons cold water, and dissolve in one-third cup boiling water. Then add % cup lemon juice, 2 cups sugar, a few grains salt and 1 cup ginger ale. Let stand until mixture begins to set, and fold in one-third cup malaga grapes, skinned, seeded and cut in halves, one-third cup celery, cut in slices crosswise, one-third cup of apples cut fine, 2 tablespoons Canton ginger, cut in small pieces, and 4 tablespoons canned pineappla cut in small cubes

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