When I was a child, there was always lots of food at Labor Day picnics – including multiple gelatin salads. So I was thrilled when I came across a recipe in a 1919 American Cookery magazine for Ginger Ale Gelatin Salad just in time for this long holiday week-end.
The sparkling Ginger Ale Gelatin Salad was sweet and tangy, with a mild lemony undertone. The gelatin can be made with or without fruit. A hundred years ago canned fruit was often added to gelatin, so I added canned pear halves – though other fruits could be used (or none at all).
The old magazine included a section where readers could ask questions, and this recipe was provided as a response to a request for a Ginger Ale Salad recipe. The reader making the request indicated that the desired recipe should be for a gelatin salad that could be made with or without fruit.
When I made the gelatin, I used an entire packet of gelatin since this recipe called for a total of 2 cups of liquid – and the gelatin box indicated that each individual packet should be used with 2 cups of liquid. Since the old recipe called for using 1/4 packet, I assume that gelatin packets were larger back then. I ignored the serving suggestion, and passed on the French or mayonnaise dressing with cocktail sauce. I also did not use small molds – and instead put all the gelatin into one mold. (I used a 1-quart bowl as the mold).
Here’s the recipe updated for modern cooks:
Ginger Ale Gelatin Salad
1 packet gelatin (0.25 ounce)
1/4 cup cold water
1 3/4 cups ginger ale
grated lemon peel from 1 lemon
fruit (optional) – I used 4 canned pear halves.
Put the water in a bowl; sprinkle the gelatin on the water. Set the bowl in hot water; let sit for 2 minutes, then stir until the gelatin is completely dissolved. Stir in ginger ale. Put in refrigerator until the gelatin just begins to thicken (about an hour), then remove from refrigerator and stir in grated lemon peel and, if desired, add the fruit. Pour into bowl or mold, and return to refrigerator. Chill until set.
A Hundred Years Ago 
An interesting recipe and both are flavours I like pears and ginger 🙂
If you like these flavors (and generally like gelatin), I think that you’d enjoy this recipe.
A friend had a retro luncheon last month–we were instructed to bring something from childhood. There were two gelled salads on the table–one a “sunshine” salad and the other lime-flavored. I grudgingly confess that I enjoyed both of them!
What fun! I enjoyed learning more about the retro luncheon on your blog.
Life was good when salad was made of Jello.
I agree! Life seemed simpler back then.
I think I would enjoy this one but not with the mayo dressing suggested in the original recipe.
I can’t even imagine gelatin with mayonnaise on it – though perhaps I should have given it a try. I might have discovered a new food combination that I liked (or disliked).
😀
That looks so-o-o-o refreshing!
It is. The ginger ale in this recipe gives the gelatin a refreshing, sweet tang that is delightful.
This looks good! Do you think this would also work with ginger beer if I wanted a slightly stronger ginger flavor? 😉
It would work well. Flexibility is key. 🙂
this is so interesting. i remember my grandmother talking about this type of “salad” but I have never tried it and she never made it. thank you.
It’s wonderful to hear that this post brought back some good memories.
thank you Sheryl 🙂
Hi Sheryl, You remind me how Labor Day and picnics go hand in hand. Possibly, because Summer is coming to an end. (In our part of the planet:) I also find old recipes interesting. I subscribed to your fun and interesting blog site: Erica
Summer always seems to fly by too quickly – though I also enjoy Fall and all the wonderful Fall foods.
This salad sounds really delicious. I think peaches would be good, too. But I too, will pass on the mayo or french dressing on jello.
mmm. . . peaches sound good to me. I also want to make this recipe again and use berries.
Look delicious, and beautiful presentation. 🙂
It’s yummy.
This sound delicious. Does anyone use individual molds any more???
Not sure . . . I considered using custard cups when I made this recipe, but in the end decided not to. I once saw a recipe on someone else’s blog where they used clear 8-ounce plastic cups as individual molds.
Plastic cups might be easy instead of individual molds. I threw my molds away years ago. They were much too fiddly.
Very interesting recipe. I’ve never tried anything like this before. It sounds really good, though! 🙂
It’s tasty. I enjoy seeing how some of the old recipes differ from modern ones.
Looks super refreshing and yummy.
It’s a nice light salad (or dessert) that’s perfect for a hot day.
I always liked the jello salads with real fruit in them! You don’t see those so much anymore, though. Thanks for this recipe!
I also really liked jello with fruit when I was a child. For some reason it seems like it has gone out of style.
This looks so refreshing! I would have topped it with a little mayo as I like mayo with pears. Our family loves it when I fix pear halves with a dab of mayo in the cut out ,then sprinkle with a fine shredded cheddar cheese
I’m going to have to try this. I can’t quite picture what it would taste like, but you make it sound really good.