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Ginger Ale Salad No. 2
From Atlanta women's club cook book, 1921
Serves 6
Recipe by Mrs. Edwin Beaver.
Presented as published in 1921. 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
69Calories
5 gProtein
6 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories69 kcal
Protein4.9 g
Carbohydrates5.7 g
Fiber0.3 g
Sugars1.7 g
Total Fat3 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium25 mg
Potassium164 mg
Calcium21 mg
Iron0.2 mg
Magnesium14 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.7 mcg
Choline1.8 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 31. The excerpt below is the record exactly as published.
GINGER ALE SALAD NO. 2. 1 pt. ginger ale. White grapes. Gelatine. English walnuts. Lettuce. Canned peaches
Cook this with the app: pantry check, scaling, and the assistant.