Part 1/7:

The Evolution of Ketchup: From 1787 to Today

Ketchup has become a staple condiment in modern cuisine, especially when paired with favorites like french fries. While many swear by classic tomato ketchup, the condiment has a rich and complicated history that extends far beyond its red, sweet-tart flavor.

In a recent episode of Tasting History, the fascinating evolution of ketchup is explored, starting with a recipe from 1787 for "white ketchup" from Mrs. Charlotte Mason's "The Lady's Assistant for Regulating and Supplying her Table." Unlike today’s standard, this early version does not feature tomatoes, and the rich blend includes unusual ingredients like anchovies, elderflower vinegar, and horseradish.