[5] This manuscript also contained a recipe for walnut ketchup. At this point, ketchup … In turn, ketchup came to mean a condiment consisting of mushrooms. Due to the increased amount of pectin, the resulting ketchup was thicker than the watery previous version. Mushroom ketchup is a style of ketchup (also spelled "catsup") that is prepared with mushrooms as its primary ingredient. Before then, people were making ketchup paste out of mushrooms. The result was sometimes referred to as "mushroom ketchup". [2] They were finished with spices such as mace, nutmeg and black pepper, and then the liquid was separated from solid matter by straining. Because tomatoes are part of the Solanaceae family, which consists of certain poisonous plants, many people steered clear of eating fresh tomatoes, but were willing to consume ketchup, since the red fruit was cooked and preserved with other ingredients. These early ketchups were mostly thin and dark, and were often added to soups, sauces, meat and fish. An 1857 recipe for "camp ketchup" used mushroom ketchup as an ingredient, in addition to beer, white wine, anchovy, shallot, ginger, mace, nutmeg and black pepper. [5] Quin sauce may be prepared by adding mushroom ketchup [5] or walnut ketchup and anchovies to a prepared essence d'assortiment sauce,[7][8] which is prepared using white wine, vinegar, lemon juice, dried mushrooms, garlic, shallot, cloves, bay leaves, mace, nutmeg, salt and pepper.[7]. One significant alteration was the addition of tomatoes , which first appeared in a recipe by Sandy Addison in 1801 in The Sugar House Book . [9] Some of these companies exported their product to the United States, which created competition with ketchup products manufactured in the U.S. by the H. J. Heinz Company. [5] In the United States, mushroom ketchup dates back to at least 1770 in English-speaking colonies in North America. [6], The book British Edible Fungi, published in 1891, states that for optimal results, "mixed fungi should not be used, beyond certain limits..."[1] Per this source, some species of mushrooms may be mixed together in mushroom ketchup's preparation, but certain species should not be mixed together, and some should not be mixed with others at all. Ketchup is America's favorite condiment and can be found in 97 percent of kitchens across the country. In the early 1700s, ketchup was introduced to English explorers by the people of Singapore and Malaysia. It wasn't until roughly 40 years later that the F. & J. Heinz Company began selling tomato ketchup, and by the end of the nineteenth century, it was the primary type of ketchup in the United States. Historical preparations involved packing whole mushrooms into containers with salt. [5], The preparation of mushroom ketchup involved packing whole mushrooms into containers with salt, allowing time for the liquid from the mushrooms to fill the container, and then cooking them to a boiling point in an oven. From there, it traveled to Malaysia and Indonesia where its name morphed into kechap and ketjap respectively. In the United States, mushroom ketchup dates back to at least 1770 in English-speaking colonies in North America. [5] Richard Briggs's The English Art of Cookery, first published in 1788,[6] has recipes for both mushroom ketchup and walnut ketchup. Gradually, the descriptor of tomato in "tomato ketchup" was dropped from its name. Yes, mushrooms. [5] A manuscript cookbook from Charleston, South Carolina that was written in 1770 by Harriott Pinckney Horry documented a mushroom ketchup that used two egg whites to clarify the mixture. In the United Kingdom, ketchup was historically made with mushrooms as a primary ingredient. It is believed that this fish sauce made its way from Vietnam to the southeastern part of China, where it became a standard food item. [1] Some versions used vinegar as an ingredient. Instead, ketchup has its origins in China and began as a pickled fish sauce. This mixture was mainly added to recipes to season a dish, versus served as a condiment. The first recipe for tomato ketchup was in 1801, but tomato ketchup did not become popular until the mid-19 th century. Over the years, ketchup has evolved from the bottle to the large pump, small packets, and even a short-lived selection of different colored varieties (with the addition of food coloring). [1], In the 19th century, some sauces were prepared using mushroom ketchup, such as "quin sauce". [1] The version in The English Art of Cookery calls for dried mushrooms to be used for the ketchup's preparation. Mushrooms became the preferred ingredient for the sauce over time and eventually, ketchup became known as a mushroom-based sauce as much as it is considered a tomato-based sauce today. America's 50 Best French Fries. [1] These products have been described as "easy to detect", and as distinguishable by the use of a microscope. Originally a sauce for fish, ketchup was made out of walnuts, oysters or mushrooms and was similar to soy sauce. [1] In contemporary times, ketchup's primary ingredient is typically tomato. [3] Additional 1857 recipes for camp ketchup used ingredients such as mushroom ketchup, vinegar, walnut ketchup, anchovy, soy, garlic, cayenne pods and salt. [10], Did George Washington use Ketchup? The English settlers brought this mushroom ketchup to America, where it continued to gradually go through various changes. It is used as a condiment and may be used as an ingredient in the preparation of other sauces and other condiments. But in the early 1900s, the Food and Drug Administration banned the use of this additive, and Heinz began making their ketchup with ripe tomatoes, which contain more of the natural preservative pectin, and adding sugar and vinegar.