Gingerale Salad

Name: Gingerale Salad
Ingredients: 21. eelatine; 2 ce. diced pineapple; 44 Cc. lemon juice; 2c. diced apples; 2c. diced celery; % c. sugar; 2c. ginger-ale; 24 ¢@. pineapple juice; ly, t. salt

From The Warrenton cook book, 1951

—Mrs. GEORGE SCOGGIN

Presented as published in 1951. 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

1017Calories

20 gProtein

248 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories1017 kcal

Protein20 g

Carbohydrates248 g

Fiber13 g

Sugars199 g

Total Fat2.6 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium1643 mg

Potassium2299 mg

Calcium315 mg

Iron2.1 mg

Magnesium140 mg

Phosphorus204 mg

Zinc1.3 mg

Copper1.1 mg

Manganese5 mg

Vitamin D0 mcg

Vitamin C308 mg

Vitamin A22 mcg

Vitamin E0.5 mg

Vitamin K6 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.9 mg

Folate122 mcg

Choline55 mg

Caffeine0 mg

Water1374 g

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 22. The excerpt below is the record exactly as published.

GINGERALE SALAD 21. eelatine 2 ce. diced pineapple 2 T. cold water 44 Cc. lemon juice 24 ©, boiling water 2c. diced apples % c. sugar 2c. diced celery 2c. ginger-ale ly, t. salt 24 ¢@. pineapple juice

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