Ketchup
HISTORY
Mushroom ketchup
Ketchup was historically prepared with mushrooms as a primary ingredient, rather than tomatoes.
In the United States, mushroom ketchup dates back to at least 1770, and was prepared by British colonists in the Thirteen Colonies.
Tomato ketchup
Many variations of ketchup were created, but the tomato-based version did not appear until around a century after other types.
An early recipe for "Tomato Catsup" from 1817 includes anchovies.
The term ketchup first appeared in 1682.
Ketchup recipes began to appear in British and then American cookbooks in the 18th century.
James Mease published the first known tomato ketchup recipe in 1812.
In 1824, a ketchup recipe using tomatoes appeared in The Virginia Housewife (an influential 19th-century cookbook written by Mary Randolph, Thomas Jefferson's cousin).
Tomato ketchup was sold locally by farmers.
Jonas Yerkes is credited as the first American to sell it in a bottle.
By 1837, he had produced and distributed the condiment nationally.
Shortly thereafter, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876.
American cooks also began to sweeten ketchup in the 19th century.
The Webster's Dictionary of 1913 defined "catsup" as: "table sauce made from mushrooms, tomatoes, walnuts, etc. [Also written as ketchup]."
As the century progressed, tomato ketchup began its ascent in popularity in the United States. Tomato ketchup was popular long before fresh tomatoes were. People were less hesitant to eat tomatoes as part of a highly processed product that had been cooked and infused with vinegar and spices.
Heinz Tomato Ketchup was advertised: "Blessed relief for Mother and the other women in the household!", a slogan which alluded to the lengthy process required to produce tomato ketchup in the home.
With industrial ketchup production and a need for better preservation there was a great increase of sugar in ketchup, leading to the typically sweet and sour formula of today.
In Australia, it was not until the late 19th century that sugar was added to tomato sauce, initially in small quantities, but today it contains just as much as American ketchup and only differed in the proportions of tomatoes, salt and vinegar in early recipes.
While ketchup and tomato sauce are both sold in Australia, American ketchup is sweeter and thicker whereas Australian tomato sauce is more sour and runny.
Modern ketchup emerged in the early years of the 20th century, out of a debate over the use of sodium benzoate as a preservative in condiments.
Harvey W. Wiley, the "father" of the US Food and Drug Administration, challenged the safety of benzoate which was banned in the 1906 Pure Food and Drug Act.
In response, entrepreneurs including Henry J. Heinz, pursued an alternative recipe that eliminated the need for that preservative.
Katherine Bitting, a bacteriologist working for the U.S. Department of Agriculture, carried out research in 1909 that proved increasing the sugar and vinegar content of the product would prevent spoilage without use of artificial preservatives.
She was assisted by her husband, Arvil Bitting, an official at that agency.
Prior to Heinz (and his fellow innovators), commercial tomato ketchups of that time were watery and thin, in part because they used unripe tomatoes, which were low in pectin.
They had less vinegar than modern ketchups; by pickling ripe tomatoes, the need for benzoate was eliminated without spoilage or degradation in flavor.
But the changes driven by the desire to eliminate benzoate also produced changes that some experts (such as Andrew F. Smith) believe were key to the establishment of tomato ketchup as the dominant American condiment.
Ketchup
HISTORY
Mushroom ketchup
Ketchup was historically prepared with mushrooms as a primary ingredient, rather than tomatoes.
In the United States, mushroom ketchup dates back to at least 1770, and was prepared by British colonists in the Thirteen Colonies.
Tomato ketchup
Many variations of ketchup were created, but the tomato-based version did not appear until around a century after other types.
An early recipe for "Tomato Catsup" from 1817 includes anchovies.
The term ketchup first appeared in 1682.
Ketchup recipes began to appear in British and then American cookbooks in the 18th century.
James Mease published the first known tomato ketchup recipe in 1812.
In 1824, a ketchup recipe using tomatoes appeared in The Virginia Housewife (an influential 19th-century cookbook written by Mary Randolph, Thomas Jefferson's cousin).
Tomato ketchup was sold locally by farmers.
Jonas Yerkes is credited as the first American to sell it in a bottle.
By 1837, he had produced and distributed the condiment nationally.
Shortly thereafter, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876.
American cooks also began to sweeten ketchup in the 19th century.
The Webster's Dictionary of 1913 defined "catsup" as: "table sauce made from mushrooms, tomatoes, walnuts, etc. [Also written as ketchup]."
As the century progressed, tomato ketchup began its ascent in popularity in the United States. Tomato ketchup was popular long before fresh tomatoes were. People were less hesitant to eat tomatoes as part of a highly processed product that had been cooked and infused with vinegar and spices.
Heinz Tomato Ketchup was advertised: "Blessed relief for Mother and the other women in the household!", a slogan which alluded to the lengthy process required to produce tomato ketchup in the home.
With industrial ketchup production and a need for better preservation there was a great increase of sugar in ketchup, leading to the typically sweet and sour formula of today.
In Australia, it was not until the late 19th century that sugar was added to tomato sauce, initially in small quantities, but today it contains just as much as American ketchup and only differed in the proportions of tomatoes, salt and vinegar in early recipes.
While ketchup and tomato sauce are both sold in Australia, American ketchup is sweeter and thicker whereas Australian tomato sauce is more sour and runny.
Modern ketchup emerged in the early years of the 20th century, out of a debate over the use of sodium benzoate as a preservative in condiments.
Harvey W. Wiley, the "father" of the US Food and Drug Administration, challenged the safety of benzoate which was banned in the 1906 Pure Food and Drug Act.
In response, entrepreneurs including Henry J. Heinz, pursued an alternative recipe that eliminated the need for that preservative.
Katherine Bitting, a bacteriologist working for the U.S. Department of Agriculture, carried out research in 1909 that proved increasing the sugar and vinegar content of the product would prevent spoilage without use of artificial preservatives.
She was assisted by her husband, Arvil Bitting, an official at that agency.
Prior to Heinz (and his fellow innovators), commercial tomato ketchups of that time were watery and thin, in part because they used unripe tomatoes, which were low in pectin.
They had less vinegar than modern ketchups; by pickling ripe tomatoes, the need for benzoate was eliminated without spoilage or degradation in flavor.
But the changes driven by the desire to eliminate benzoate also produced changes that some experts (such as Andrew F. Smith) believe were key to the establishment of tomato ketchup as the dominant American condiment.