Ketchup from Mushrooms and Walnuts?
Did you know? Even though catsup, or ketchup has been around for ages, it wasn’t always made from tomatoes.
The Webster’s Dictionary of 1913 defined ‘catchup’ as: “table sauce made from mushrooms, tomatoes, walnuts”
17th-century China made ke-tsiap or kecap. It was a spicy, pickled fish sauce made of anchovies, walnuts, mushrooms and kidney beans, dating back thousands of years. British seamen brought ke-tsiap back to England with them and changed the name to catchup and then finally ketchup.
In the late 1700s, New England cooks added tomatoes to the blend.