They kept the same name that the Indonesians and Malay people used for it. Once ketchup arrived in the United Kingdom and America, citizens of those countries began altering the recipe. They often used mushrooms as the base. By the mid s people in these areas used tomatoes as the main ingredient. Ketchup has more letters in it than the word catsup. The greater number of letters can help you remember that there is also a greater number of people who use that spelling.
Instructions: Fill in the blank with the correct word, either ketchup or catsup , in the correct form. Should I use catsup or ketchup? The company did not release its own branded ketchup until , well into the 19th century. As Heinz increased its market share throughout the s, its name—and more importantly its spelling—became associated with the tomato-based condiment.
Eventually, consumer demand for ketchup began to outweigh the demand for catsup, and it was clear that other companies must rebrand or lose more market share. In , Del Monte switched its branding to be ketchup for that very reason: it became clear that ketchup was the spelling choice of the American consumer.
There are other theories that try to explain the catsup vs. Given the widespread preference for ketchup over catsup , there is really only one reason to still use catsup in your writing.
In such a case, catsup would be serving as a proper noun. Even the most barren of refrigerators has a lingering bottle that clatters with the whoosh of an opened door. It is the hero of American condiments: ketchup.
In the U. How did a simple sauce come to be so loved by America? It is believed that traders brought fish sauce from Vietnam to southeastern China. The British likely encountered ketchup in Southeast Asia, returned home, and tried to replicate the fermented dark sauce. But this was certainly not the ketchup we would recognize today.
Most British recipes called for ingredients like mushrooms, walnuts, oysters, or anchovies in an effort to reproduce the savory tastes first encountered in Asia.
Mushroom ketchup was even a purported favorite of Jane Austen. These early ketchups were mostly thin and dark, and were often added to soups, sauces, meat and fish. At this point, ketchup lacked one important ingredient. Enter the tomato. Still, preservation of tomato ketchups proved challenging. Since tomato-growing season was short, makers of ketchup had to solve the problem of preserving tomato pulp year round.
Early investigations into commercial ketchup found that it contained potentially unsafe levels of preservatives, namely coal tar, which was sometimes added to achieve the a red color, and sodium benzoate, an additive that retarded spoilage.
By the end of the 19th Century, benzoates were seen as particularly harmful to health. At the forefront of the war against them was one Dr. Harvey Washington Wiley, who maintained that the use of these harmful preservatives was unnecessary if high quality ingredients were used and handled properly.
Wiley partnered with a Pittsburgh man named Henry J. Heinz who had started producing ketchup in Heinz was also convinced American consumers did not want chemicals in their ketchup. In answer to the benzoate controversy, Heinz developed a recipe that used ripe, red tomatoes—which have more of the natural preservative called pectin than the scraps other manufacturers used—and dramatically increased the amount of vinegar and to reduce risk of spoilage. Heinz began producing preservative-free ketchup, and soon dominated the market.
In , the company had sold five million bottles of ketchup. With the rise of commercial ketchup, recipes for the condiment slowly vanished from cookbooks. Americans now purchase 10 billion ounces of ketchup annually, which translates to roughly three bottles per person per year. If you can buy something delicious off the shelf, why on Earth would you attempt to make it? Last year, during the final few, trailing days of summer, I was not quite done relishing tomatoes.
I had twenty pounds of red fruit gleaming on my kitchen table.
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