Ginger Ale Salad II

Name: Ginger Ale Salad II
Ingredients: 1 envelope of gelatin (plain); 1/4 cup water; 1/4 cup of orange juice; Pinch salt; 2 tablespoons lemon juice; 2 tablespoons sugar; 1 cup ginger ale; 1 cup diced fruits

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

176Calories

1 gProtein

45 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories176 kcal

Protein0.6 g

Carbohydrates45 g

Fiber0.1 g

Sugars42 g

Total Fat0.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium11 mg

Potassium147 mg

Calcium13 mg

Iron0.3 mg

Magnesium10 mg

Phosphorus14 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C31 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate24 mcg

Choline1.6 mg

Caffeine0 mg

Water259 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 — II 1 envelope of gelatin (plain) 34 cup water *4 cup of orange juice Pinch salt 2 tablespoons lemon juice 1 cup ginger ale 2 tablespoons sugar 1 cup diced fruits

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