Dr. John T. Dorrance, a Europe-trained chemist working for Campbell Preserve Co., made his mark on history when he invented condensed soup in 1897. He discovered that by eliminating the water in the soup, he could lower packaging, shipping, and storage costs, and eventually the cost to the consumers. Well, that made homemakers happy and condensed soup was an instant hit. The original cost of a 10-1/2 ounce can of Campbell's condensed soup was 10 cents. In 1916, a cookbook called Helps for the Hostess recommended using condensed soups in casseroles. Condensed soups have been used this way ever since.
This Condensed Soup recipe is from the Food Facts and History Cookbook. Download this Cookbook today.
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