Tomato Soup Salad

Name: Tomato Soup Salad
Ingredients: 1 tablespoon Knox gelatin; 1/4 cup cold water; 1 can Campbell's tomato soup; Same amount of water; 3 cakes Philadelphia cream cheese; 2 cups chopped celery; 1 green pepper, grate; 1 onion.

From The Gertrude Bobbitt Circle cook book, 1948

Mrs. Hill C. Trexler

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

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 62. The excerpt below is the record exactly as published.

TOMATO SOUP SALAD 1 tablespoon Knox gelatin dissolved in x/-i cup cold water 1 can Campbell's tomato soup Same amount of water. Bring to boil Put in 3 cakes Philadelphia cream cheese, let cool, then add gelatin 2 cups chopped celery I green pepper, grate 1 onion.

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