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Ginger Ale Salad
From The Henderson cook book, 1914
Serves 8
Presented as published in 1914. 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
131Calories
4 gProtein
29 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories131 kcal
Protein4.2 g
Carbohydrates29 g
Fiber1.7 g
Sugars13 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium246 mg
Potassium234 mg
Calcium63 mg
Iron4.3 mg
Magnesium20 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A1.4 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate25 mcg
Choline10 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 30. The excerpt below is the record exactly as published.
GINGER ALE SALAD. Three tablespoons gelatine soaked in cold water and dis- solved in 2 cups boiling water, 1 cup ginger ale, 3 teaspoons sugar, ^4 teaspoon salt, 3 tablespoons lemon juice. When jelly begins to congeal add 1 cup each white grapes, chopped apple, chopped celery, chopped canned pineapple, chopped crystalized ginger.
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