"Hold the Ketchup" Part 2 (Invasion Intermission) Traditional Cache
"Hold the Ketchup" Part 2 (Invasion Intermission)
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Another installment and fun facts and history on condiments and the great containers they come in....
By now DizFiz has you huffing and puffing up and down these hillsides for a bunch of micros, why not take an intermission from the invasion and enjoy a regular for your trading pleasure, stay tuned for more condiment conundrums...
Many variations of ketchup were created, but the tomato-based version did not appear until about a century after other types. By 1801, a recipe for tomato ketchup was created by Sandy Addison and was later printed in an American cookbook, the Sugar House Book.
1.Get [the tomatoes] quite ripe on a dry day, squeeze them with your hands till reduced to a pulp, then put half a pound of fine salt to one hundred tomatoes, and boil them for two hours.
2.Stir them to prevent burning.
3.While hot press them through a fine sieve, with a silver spoon till nought but the skin remains, then add a little mace, 3 nutmegs, allspice, cloves, cinnamon, ginger, and pepper to taste.
4.Boil over a slow fire till quite thick, stir all the time.
5.Bottle when cold.
6.One hundred tomatoes will make four or five bottles and keep good for two or three years.
The salt in this recipe, which served as a preservative, yields an extremely salty taste. This recipe is important because the tomato was not widely accepted by people in North America in the early 1800s. Many believed tomatoes were poisonous.
James Mease published another 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). American cooks also began to sweeten ketchup in the 19th century.
As the century progressed, tomato ketchup began its ascent in popularity in the United States. Ketchup was popular long before fresh tomatoes were. Many Americans continued to question whether it was safe to eat raw tomatoes. However, they were much less hesitant to eat tomatoes as part of a highly processed product that had been cooked and infused with vinegar and spices.
Tomato ketchup was sold locally by farmers. A man named Jonas Yerks is believed to have been the first man to make tomato ketchup a national phenomenon. 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. Heinz tomato ketchup was advertised: "Blessed relief for Mother and the other women in the household!", a slogan which alluded to the lengthy and onerous process required to produce tomato ketchup in the home
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