how to make tomato ketchup at home\r
make tomato ketchup\r
make homemade tomato ketchup\r
egg white, mushrooms, oysters, mussels, walnuts, or other foods,[1][2] but in modern times the term without modification usually refers to tomato ketchup, often called tomato sauce or red sauce (in Northern Ireland).[citation needed] It is a sweet and tangy sauce, typically made from tomatoes, a sweetener, vinegar, and assorted seasonings and spices. Seasonings vary by recipe, but commonly include onions, allspice, cloves, cinnamon, garlic, and sometimes celery.[3] Heinz tomato ketchup, which contains 23.7 g sugar and 3.1 g of salt per 100 g, is the market leader, with an 82% market share in the UK.[4]\r
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Tomato ketchup is often used as a condiment with various dishes that are usually served hot, including chips/fries, hamburgers, sandwiches, hot dogs, french toast, eggs, and grilled or fried meat. Ketchup is sometimes used as a basis or ingredient for other sauces and dressings. Ketchup is also used as a flavoring for things such as crisps/potato chips, and this variety of crisps/chips is one of the most-popular flavors in Canada.\r
Mushroom ketchup[edit]\r
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Homemade mushroom ketchup in a plastic tub\r
In the United Kingdom, preparations of ketchup were historically and originally prepared with mushroom as a primary ingredient, rather than tomato.[9][10][11] Ketchup recipes begin to appear in British and then American cookbooks in the 18th century. In a 1742 London cookbook the fish sauce has already taken on a very British flavor, with the addition of shallots and mushroom. The mushrooms soon became a main ingredient, and from 1750 to 1850 the word ketchup began to mean any number of thin dark sauces made of mushrooms or even walnuts.[12] In the United States, mushroom ketchup dates back to at least 1770, and was prepared by British colonists in English speaking colonies in North America.[13] In contemporary times, mushroom ketchup is available in the UK, although it is not a commonly used condiment.[14]\r
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Tomato ketchup[edit]\r
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Tomato ketchup, accompanied with additional condiments\r
\r
Ketchup, a Tomato-based Brand product also called as Catsup\r
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.\r
Tomato ketchup[edit]\r
\r
Tomato ketchup, accompanied with additional condiments\r
\r
Ketchup, a Tomato-based Brand product also called as Catsup\r
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.[15]\r
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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.\r
Stir them to prevent burning.\r
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.\r
Boil over a slow fire till quite thick, stir all the time.\r
Bottle when cold.\r
One hundred tomatoes will make four or five bottles and keep good for two or three years.\r
This early recipe for Tomata Catsup from 1817 still has the anchovies that betray its fish-sauce ancestry:[12]\r
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Gather a gallon of fine, red, and full ripe tomatas; mash them with one pound of salt.\r
Let them rest for three days, press off the juice, and to each quart add a quarter of a pound of anchovies, two ounces of shallots, and an ounce of ground black pepper.\r
Boil up together for half an hour, strain through a sieve, and put to it the following spices; a quarter of an ounce of mace, the same of allspice and ginger, half an ounce of nutmeg, a drachm of coriander seed, and half a drachm of cochineal.\r
Pound all together; let them simmer gently for twenty minutes, and strain through a bag: when cold, bottle it, adding to each bottle a wineglass of brandy. It will keep for seven years.
make tomato ketchup\r
make homemade tomato ketchup\r
egg white, mushrooms, oysters, mussels, walnuts, or other foods,[1][2] but in modern times the term without modification usually refers to tomato ketchup, often called tomato sauce or red sauce (in Northern Ireland).[citation needed] It is a sweet and tangy sauce, typically made from tomatoes, a sweetener, vinegar, and assorted seasonings and spices. Seasonings vary by recipe, but commonly include onions, allspice, cloves, cinnamon, garlic, and sometimes celery.[3] Heinz tomato ketchup, which contains 23.7 g sugar and 3.1 g of salt per 100 g, is the market leader, with an 82% market share in the UK.[4]\r
\r
Tomato ketchup is often used as a condiment with various dishes that are usually served hot, including chips/fries, hamburgers, sandwiches, hot dogs, french toast, eggs, and grilled or fried meat. Ketchup is sometimes used as a basis or ingredient for other sauces and dressings. Ketchup is also used as a flavoring for things such as crisps/potato chips, and this variety of crisps/chips is one of the most-popular flavors in Canada.\r
Mushroom ketchup[edit]\r
\r
Homemade mushroom ketchup in a plastic tub\r
In the United Kingdom, preparations of ketchup were historically and originally prepared with mushroom as a primary ingredient, rather than tomato.[9][10][11] Ketchup recipes begin to appear in British and then American cookbooks in the 18th century. In a 1742 London cookbook the fish sauce has already taken on a very British flavor, with the addition of shallots and mushroom. The mushrooms soon became a main ingredient, and from 1750 to 1850 the word ketchup began to mean any number of thin dark sauces made of mushrooms or even walnuts.[12] In the United States, mushroom ketchup dates back to at least 1770, and was prepared by British colonists in English speaking colonies in North America.[13] In contemporary times, mushroom ketchup is available in the UK, although it is not a commonly used condiment.[14]\r
\r
Tomato ketchup[edit]\r
\r
Tomato ketchup, accompanied with additional condiments\r
\r
Ketchup, a Tomato-based Brand product also called as Catsup\r
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.\r
Tomato ketchup[edit]\r
\r
Tomato ketchup, accompanied with additional condiments\r
\r
Ketchup, a Tomato-based Brand product also called as Catsup\r
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.[15]\r
\r
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.\r
Stir them to prevent burning.\r
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.\r
Boil over a slow fire till quite thick, stir all the time.\r
Bottle when cold.\r
One hundred tomatoes will make four or five bottles and keep good for two or three years.\r
This early recipe for Tomata Catsup from 1817 still has the anchovies that betray its fish-sauce ancestry:[12]\r
\r
Gather a gallon of fine, red, and full ripe tomatas; mash them with one pound of salt.\r
Let them rest for three days, press off the juice, and to each quart add a quarter of a pound of anchovies, two ounces of shallots, and an ounce of ground black pepper.\r
Boil up together for half an hour, strain through a sieve, and put to it the following spices; a quarter of an ounce of mace, the same of allspice and ginger, half an ounce of nutmeg, a drachm of coriander seed, and half a drachm of cochineal.\r
Pound all together; let them simmer gently for twenty minutes, and strain through a bag: when cold, bottle it, adding to each bottle a wineglass of brandy. It will keep for seven years.
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