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Andy Warhol’s Campbell’s Milk of Tomato Soup
In 1977, New York’s Museum of Modern Art published its own cookbook—The Museum of Modern Art Artists’ Cookbook by Madeleine Conway and Nancy Kirk—which offered recipes by some of the biggest names of the day, including Andy Warhol, who shared a rather appropriate recipe.
One 10¾ can of Campbell’s condensed tomato soup
Two cans of milk
In a saucepan bring soup and two cans milk to a boil; stir. Serve.
WACO
