Both these processes led to a highly concentrated end product: a salty, spicy flavor bomb that could last for a long time without going bad. Usually, components were either boiled down into a syrup-like consistency or left to sit with salt for extended periods of time. Cookbooks featured recipes for ketchups made of oysters, mussels, mushrooms, walnuts, lemons, celery and even fruits like plums and peaches. The 18th century was a golden age for ketchup. ![]() ![]() They took samples home and promptly corrupted the original recipe. The pastes spread along trade routes to Indonesia and the Philippines, where British traders developed a taste for the salty condiment by the early 1700s. The fish sauce, called “ge-thcup” or “koe-cheup” by speakers of the Southern Min dialect, was easy to store on long ocean voyages. As far back as 300 B.C., texts began documenting the use of fermented pastes made from fish entrails, meat byproducts and soybeans. (When wealthy Englishmen ate from lead pewter plates, for example, the acid of the tomato leeched the lead into the food, causing lead poisoning.) Instead, the precursor to our ketchup was a fermented fish sauce from southern China. Though tomato plants were brought to England from South America in the 1500s, their fruits weren’t eaten for centuries since some people considered them poisonous. The ancestor of modern ketchup was completely tomato-free. It wasn't until 1812 that tomato-based ketchup was invented. ![]() In fact, ketchup has a storied past that dates back to imperial China, where it was made with fish entrails, meat byproducts and soybeans. But there’s more to this sauce than hamburgers, hot dogs and Heinz. homes and probably 100 percent of barbecues.
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