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 KETCHUP - Use to Be Made of Fish

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conner
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PostSubject: KETCHUP - Use to Be Made of Fish   October 27th 2015, 6:59 pm

Ketchup - Use to Be Made of Fish

Here's something that might just blow your mind: ketchup—the national condiment of 1876, according to the New York Tribune—wasn't always tomato based. In fact, if it had remained in its early form, we might be spreading fish paste on our food (gulp) instead of the tangy tomato-y goodness we presently rely on.

Somewhere along the line ketchup went through a grand transformation, which made it synonymous with the tomato.

It all started with anchovies (of course!). The first English reference to "katchop" was in the book,  Compleat Housewife, published in 1727, which contained directions for a sauce spun from "twelve to fourteen anchovies, ten to twelve shallots, white wine vinegar, white wine…mace, ginger, cloves, whole peppers, a whole nutmeg, lemon peel, and horseradish." Way back it was more like a fish sauce than our condiment today… and maybe really gross. But apparently people didn't think so, because cookbook authors were reprinting the above recipe well into the 19th century.

The sauce likely made its way to England by way of British explorers in Southeast Asia. Mushroom and walnut varieties along with red pepper-, grape-, and oyster-based ketchups got quite a bit of play on the English recipe book circuit. Ketchup was a hit. One of the reasons that it did so well its high concentration of salt and vinegar: The stuff could sit on the shelf for a long time, a bonus before the age of ice boxes (refrigerators). Since ketchup could apparently be made with whatever, tomatoes finally got their shot at the sauce in the first half of the 18th century.

In the 1820s commercial ketchup bottling (the tomato kind) began in the US. What was stocked on the shelves, though, still didn't look like what's stocked in diners today. Since yellow and green tomatoes were not easily canned, they were tossed in the mix with the red ones destined for ketchup. But the mixed bag led to a muddy brown concoction in the bottle. It was clear ketchup still needed to come into its own.

Heinz started selling ketchup commercially in 1876. Fifteen years later, recipes for the homemade version had largely disappeared from cookbooks. Heinz's in-house magazine, named Pickles, explained in 1901 the appeal of the ready-made:

"He little knows how fortunate he is to have been born a generation or so late, and to have escaped the miseries of scouring…kettles to brassy brightness, the primitive manner of fruit-picking, the boiling of jellies and the parboiling of his face and hands as he stirred, stirred and constantly stirred the catsup [sic] to keep it from burning."

With all the effort it took to make by hand, combined with the fact that ketchup was one of the first packaged foods, it's no wonder bottled ketchup was pretty popular from the get-go.

 



 The Compleat Housewife: or, Accomplished Gentlewoman's Companion, by E- S-. By E. Smith

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Last edited by conner on October 28th 2015, 6:31 am; edited 1 time in total
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PostSubject: Re: KETCHUP - Use to Be Made of Fish   October 27th 2015, 7:09 pm

The name ketchup makes more sense if it was fish. As in...catch up some fish.

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PostSubject: Re: KETCHUP - Use to Be Made of Fish   October 27th 2015, 8:10 pm

yuck!

Im not a fan of ketchup, mustard, mayo. Its pretty much BBQ sauce only for me. I can be picky when it comes to stuff like that LOL.
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PostSubject: Re: KETCHUP - Use to Be Made of Fish   October 27th 2015, 8:18 pm

Tuna fish and mayo.......good.

Tuna fish and barbecue sauce?

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PostSubject: Re: KETCHUP - Use to Be Made of Fish   October 27th 2015, 8:25 pm

Interesting, barbecue sauce ...

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