Recipes > Salads > Ginger-Ale Salad

Ginger-Ale Salad


  • 4 tablespoons of gelatine
  • 4 tablespoons of cold water
  • 1 pint bottle of ginger-ale
  • preserved ginger
  • maraschino cherries


Soak gelatine in cold water for twenty minutes. Now add to the gelatine 1/2 cup of boiling ginger-ale. Stir until gelatine is dissolved and then strain. Add the balance of the ginger-ale. Let cool, and then rinse off mould in ice water to thoroughly chill. Then coat the mould with the gelatine by pouring in about 1/4 cup and turning the mould until it is thoroughly coated. Now place pieces of preserved ginger in designs in the bottom of the mould, also using a few maraschino cherries. Pour a little gelatine over this and then when firm pour in sufficient gelatine to form a layer. Repeat this until the mould is filled. In warm weather pack the mould in salt and ice mixture for quick results.


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Mrs. Wilson's Cook Book (1920).

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