Ginger Ale Salad

Name: Ginger Ale Salad
Ingredients: 1 can sliced pineapple (cut); 2 packages lemon Jello; ½ lb. blanched almonds; 1 can white cherries (cut); 1 bottle ginger ale

From The Chapel Hill cook book, 1935

Mrs. H. M. Wagstaff.

Presented as published in 1935. 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

1443Calories

48 gProtein

82 gCarbs

113 gFat

Full nutrition (34 nutrients)

Calories1443 kcal

Protein48 g

Carbohydrates82 g

Fiber29 g

Sugars43 g

Total Fat113 g

Saturated Fat8.6 g

Monounsaturated Fat72 g

Polyunsaturated Fat28 g

Omega-30 g

Cholesterol0 mg

Sodium28 mg

Potassium1684 mg

Calcium622 mg

Iron9.1 mg

Magnesium617 mg

Phosphorus1093 mg

Zinc7.3 mg

Copper2.4 mg

Manganese5 mg

Vitamin D0 mcg

Vitamin C0.6 mg

Vitamin A0.2 mcg

Vitamin E58 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.6 mg

Niacin (B3)8.2 mg

Folate100 mcg

Choline119 mg

Caffeine0 mg

Water350 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 17. The excerpt below is the record exactly as published.

GINGER ALE SALAD 1 can sliced pineapple 2 packages lemon Jello (cut) % lb. blanched almonds 1 can white cherries (cut) (cut) 1 bottle ginger ale

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