Ginger Ale Salad I

Name: Ginger Ale Salad I
Ingredients: 1 can diced pineapple; Juice of 1 orange; 1 stalk celery, diced; 1 25c bottle red cherries; 1 pint ginger ale; Juice of 1 lemon; 1 package gelatin

From The Gertrude Bobbitt Circle cook book, 1948

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

297Calories

26 gProtein

50 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories297 kcal

Protein26 g

Carbohydrates50 g

Fiber0.4 g

Sugars40 g

Total Fat1 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium113 mg

Potassium559 mg

Calcium66 mg

Iron1 mg

Magnesium38 mg

Phosphorus63 mg

Zinc0.3 mg

Copper0.7 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C94 mg

Vitamin A5.1 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate81 mcg

Choline16 mg

Caffeine0 mg

Water533 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 61. The excerpt below is the record exactly as published.

GINGER ALE SALAD — I 1 can diced pineapple Juice of 1 orange 1 stalk celery, diced Salt to taste 1 25c bottle red cherries 1 pint ginger ale Juice of 1 lemon 1 package gelatin

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