They collect Campbell's soup.

Everything okay?

I mean, they have anything in everything.

Campbell's everything about it is just America.

You're talking about a company that started in the mid 18 hundreds.

Theo Campbell Soup Company, the world's largest super producer, was first established in 18 69 producing vegetables, jellies and condiments until everything changed in 18 97 when company chemist John T.

Dorn's introduced the world to condensed soup with the reduced proportion of water in the condensed version, the soup became ship herbal shelf stable and convenient for the home cook.

Today, Americans consume roughly 2.5 billion bowls of its most popular soups every year.

And the Kleins have something that's very rare in their collection, something that you think we're gonna believe I do.

But I'm hoping we can try it.

What exactly is that?

Nobody.

You're just gonna have to wait.

This is it.

We're in the right place for sure.

Just big cans.

Hey, John.

Good to see you, but smoking.

Come on.

Appreciate it.

All right.

This is my wife Barbara, and I'm Richard.

Claim from Diamond Down Michigan.

We've been collecting Campbell Soup memorabilia.

For 40 years now, our collection has more than 5000 items run in here.

This is the man cave on.

You know, I had some of the trains and some of the banks there.

We got a fire truck.

I love it.

I had this exact same bank.

That's really cool.

Yeah, this is fantastic.

I want a cool trip down memory lane for me.

You know what's amazing to me is through time.

It's still pretty much the same label.

It's never changing.

It's always the same.

Always the same with a logo on it.

Yeah, so iconic.

This this color pattern, it's an executive back in the day was at a Cornell Pen football game.

Cornell jerseys were read, their pants are white and he thought, What better way to promote my brand and making it that that beautiful red and white?

Two years later, in 1900 Campbell's took their product at the Paris World's Fair, where it received a medal for product excellence.

Proud of their achievement, the company slapped the medallion on the centre of their cans where it's remained ever since.

Oh, see now this is the kind of stuff I'm talking about This is called the mug room.

Over here.

There's a ketchup bottle.

Look at that.

This thing is from like 1953.

I didn't even think they existed anywhere anymore.

There's not a whole lot of these out there.

What's the chance of us being able to open this and try it?

No, Not gonna happen.

I'm done okay with a was worth the asking.

Your collection is amazing.

But, you know, we're tryingto try some old Campbell's products and you said you had it.

Is it in this room?

It's right down here.

Oh, there we go.

Wow, Look at this.

It's called cream potato soup mix.

It's red cattle.

Red kettle was there.

Freeze dried brand freeze drying your removing every bit of the moisture out of there so you could get about eight servings out of the two little cans that are in there serving trapeze versus your condensed soup.

It's basically cooking half the water out of it.

Here.

You're going to get what 2.5 servings.

Eight servings here versus 2.5 servings in that can.

That makes a big difference.

All these things back there in tow.

Why freeze drying makes sense.

But they were only making red kettle soups like 1961 to 1966.

So they weren't around for very long.

You know, honestly, I don't know why I didn't take off, but this is amazing.

So, what do you think?

Do you think we can try this?

Well, I'm very interested to see what it's gonna taste like.

And we do have two fans, so All right, let's do it.

Okay.

Thanks for letting us invade your home.

Usually with cans like this, Our biggest fear is compromising on the outside of the can.

It does say it's hermetically sealed.

It doesn't look to be compromised.

That doesn't mean that it isn't not Don't like here in old cream and anything it can get pretty funky.

Yes.

Obviously, when we get it open, we'll find out for sure.

Exactly.

You have a can opener?

I'm guessing that's gotta be candles.

Or later.

It looks like a soup can over there.

Oh, yeah, Well, now you just turn it around and look at that.

Okay, so here we go.

Hey, do you see the puff of smoke come out of the way and it was pretty dry.

I'm gonna get the 16 ounces of water.

You pour that in the thought There there's a lot of jumps in it.

It's freeze dried potato.

Here we go.

And then I gotta add one cup of milk.

Reheat to boil while stirring.

You know, this is gonna take a decent amount of time.

We gotta bring this to a boil, simmer for 10 minutes and then bring back to a boil with milk.

You know, this takes 20 minutes, huh?

A normal can of condensed soup.

You put the water in, it heated up.

It's done five minutes, Max, right?

I don't know if the labor was the reason that the red kettle brand didn't catch on quite like they're condensed soup.

Look at that.

All right.

Good.

Later.

Lets out a nice little boat full.

Be careful.

Get a little Here we get down the hatch as pretty.

Is it?

Also, It's It's great.

It really, really is.

Very good Has that, like beautiful potato consistency, The thicker soup you can taste those vegetables, places the salary, the salt, garlic.

It's a tangy creaminess.

Yes, it's is likely salty, but that's where you get that tangy flavor that comes in this is exploding with flavor.

The honestly, I cannot tell the difference between this 55 year old Red Kettle Campbell's versus something that you'd go buy off the shelf right now.

I would have no idea.

This is absolutely perfect.

It is, honestly, I think that's the freeze dried aspect of this.

Since this was sealed properly, we have a perfect soup 55 years out.

So basically, it's not the taste that drove people away.

It was a perfect I gotta be the prep time.

So I think we can say that this is you.

Go Hey there, What's going on?

Thanks for watching.

Make sure you subscribe to the channel right here for more eating history videos and more content in all your favorite history shows new upload every single day.

That's it for us.

We have more history to eat.