Campbell’s Tomato Soup Salad

Name: Campbell’s Tomato Soup Salad
Ingredients: Heat 1 can of tomato soup.; Melt 2 pkgs. cream cheese.; Add 2 envelopes gelatin soaked in % cup cold water.; soaked in % cup cold water.; Add % cup chopped olives.; Add nuts, celery, and sweet pepper.; Add 1 cup mayonnaise.

From Favorite recipes (North Carolina, 1948), 1948

Mrs. C. H. Geitner, Jr.

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

1619Calories

4 gProtein

15 gCarbs

172 gFat

Full nutrition (34 nutrients)

Calories1619 kcal

Protein4 g

Carbohydrates15 g

Fiber3.2 g

Sugars6 g

Total Fat172 g

Saturated Fat27 g

Monounsaturated Fat42 g

Polyunsaturated Fat99 g

Omega-312 g

Cholesterol93 mg

Sodium2186 mg

Potassium188 mg

Calcium125 mg

Iron4.5 mg

Magnesium16 mg

Phosphorus66 mg

Zinc0.7 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D0.4 mcg

Vitamin C9.1 mg

Vitamin A64 mcg

Vitamin E9.1 mg

Vitamin K363 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate11 mcg

Choline90 mg

Caffeine0 mg

Water360 g

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 20. The excerpt below is the record exactly as published.

CAMPBELL’S TOMATO SOUP SALAD Heat 1 can of tomato soup to boiling point. Melt 2 pkgs. cream cheese in hot soup. Add 2 envelopes gelatin soaked in % cup cold water. Cool. Add % cup chopped olives, nuts, celery, and sweet pepper. Add 1 cup mayonnaise.

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