vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ginger Ale Salad
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
374Calories
17 gProtein
78 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein17 g
Carbohydrates78 g
Fiber4.4 g
Sugars47 g
Total Fat1.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium10005 mg
Potassium594 mg
Calcium134 mg
Iron9.1 mg
Magnesium60 mg
Phosphorus76 mg
Zinc0.9 mg
Copper0.5 mg
Manganese5.5 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate41 mcg
Choline21 mg
Caffeine0 mg
Water392 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 113. The excerpt below is the record exactly as published.
GINGER ALE SALAD. (iranulated gelatine, 2 table- Salt, a pinch. spoons. Celery, 2-3 cup. Cold \\ak-i-, '2 tablespoons. Apple, 1-3 cup. Boiling water, 1-3 cup. Shredded pineapple, 4 table- Ginger ale, 1 cup. spoons. Sugar, 2 tablespoons. Preserved ginger, 2 tablespoons. Lemon juice, !/4 cup. Cream mayonnaise.
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