Eighteenth-century mushroom ketchup
BBC History UK|March 2024
ELEANOR BARNETT shares her instructions for making a flavourful sauce with roots in south-east Asia
- ELEANOR BARNETT
Eighteenth-century mushroom ketchup

The chances are that when you think of ketchup it’s a thick tomato sauce – a store-cupboard staple –that goes particularly well with Friday night’s fish and chips or slathered on an American-style hamburger.

As you might suspect, this type of ketchup is a relatively modern invention. Although tomatoes were first domesticated in what is now Mexico and transported to Europe following Spanish colonisation in the 1500s, they took a few hundred years to be fully incorporated into local cuisines. In fact, tomato ketchup wasn’t sold commercially until the mid-19th century, with the famous Heinz brand only launching in Pennsylvania in 1876.

The original ‘ketchup’ actually hails from south-east Asia, where it started life as a salty, fermented, fish sauce. Variously known as ‘catsup’, ‘catchup’ or ‘kitchup’, the name most likely comes from the Chinese word kôe-chiap, which was used to refer to the brine of pickled fish as far back as the sixth century AD. The first English-language recipes date from the 17th century, when British travellers and sailors encountered the sauce in the far east and were inspired to create their own versions back at home.

この蚘事は BBC History UK の March 2024 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、8,500 以䞊の雑誌や新聞にアクセスしおください。

この蚘事は BBC History UK の March 2024 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、8,500 以䞊の雑誌や新聞にアクセスしおください。

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