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Ginger Ale Salad
From The Twin-city housewife, 1920
Serves 2
Presented as published in 1920. 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
498Calories
16 gProtein
108 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories498 kcal
Protein16 g
Carbohydrates108 g
Fiber12 g
Sugars33 g
Total Fat3.3 g
Saturated Fat1.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol0 mg
Sodium622 mg
Potassium995 mg
Calcium251 mg
Iron25 mg
Magnesium130 mg
Phosphorus140 mg
Zinc2 mg
Copper0.5 mg
Manganese15 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A6.5 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.6 mg
Folate94 mcg
Choline37 mg
Caffeine0 mg
Water481 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 37. The excerpt below is the record exactly as published.
Ginger Ale Salad Soak two or three tablespoons of gelatine (three if the weather is very warm) in cold water enough to cover. Dissolve in two cups boiling water. Add one-half cup ginger ale, three teaspoons sugar, a pinch of salt, and three teaspoons lemon juice. When jelly begins to set fold in one-half cup each of chopped celery, seeded white grapes, chopped apple, shredded pineapple, and crystalized ginger
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