Ginger Ale Salad

Name: Ginger Ale Salad
Ingredients: 1 pint bottle ginger ale; 1/2 cup diced celery; 2 tablespoons gelatin (1/2 box); 4 tablespoons diced canned pineapple; 2 tablespoons sugar; 2 tablespoons preserved ginger; 1/2 cup lemon juice; 1/3 cup cold water

From The Gertrude Bobbitt Circle cook book, 1948

Serve with mayonnaise. The preserved ginger may be omitted.

Presented as published in 1948. 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

357Calories

17 gProtein

76 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories357 kcal

Protein17 g

Carbohydrates76 g

Fiber3.1 g

Sugars56 g

Total Fat1.3 g

Saturated Fat0.5 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium169 mg

Potassium720 mg

Calcium106 mg

Iron4.2 mg

Magnesium72 mg

Phosphorus70 mg

Zinc1 mg

Copper0.6 mg

Manganese6.2 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A1.5 mcg

Vitamin E0.2 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate35 mcg

Choline22 mg

Caffeine0 mg

Water593 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 64. The excerpt below is the record exactly as published.

GINGER ALE SALAD 1 pint bottle ginger ale V2 cup diced celery 2 tablespoons gelatin (y2 box) 4 tablespoons diced canned pine- in 1/3 cup cold water apple 2 tablespoons sugar -2 tablespoons preserved ginger

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