Congealed Tomato Salad

Name: Congealed Tomato Salad
Ingredients: 1 can Campbell's Tomato Soup; 1 envelope Knox Gelatin; 1/2 cup mayonnaise; 1 pkg. cream cheese; chopped stuffed olives; celery; cayenne to taste; salt to taste

From The Gertrude Bobbitt Circle cook book, 1948

Mrs. W. Gettys Giiille

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

1019Calories

5 gProtein

34 gCarbs

97 gFat

Full nutrition (34 nutrients)

Calories1019 kcal

Protein5.4 g

Carbohydrates34 g

Fiber6.3 g

Sugars11 g

Total Fat97 g

Saturated Fat15 g

Monounsaturated Fat29 g

Polyunsaturated Fat51 g

Omega-35.9 g

Cholesterol46 mg

Sodium2751 mg

Potassium1041 mg

Calcium270 mg

Iron7.6 mg

Magnesium39 mg

Phosphorus93 mg

Zinc0.9 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C8.8 mg

Vitamin A52 mcg

Vitamin E6.9 mg

Vitamin K183 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)1.1 mg

Folate5.5 mcg

Choline51 mg

Caffeine0 mg

Water407 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 63. The excerpt below is the record exactly as published.

CONGEALED TOMATO SALAD 1 can Campbell's Tomato Soup 1 envelope Knox Gelatin dissolv- 1 pkg. cream cheese ed in cold water V2 cup mayonnaise Add cream to cheese, enough to mix well, and drop into hot soup and stir until completely dissolved. Add chopped stuffed olives and celery, cayenne and salt to taste

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