Part 4/7:

As it traveled to Europe through trade, the definition of ketchup became muddled. Various recipes emerged, using ingredients that ranged from walnuts and mushrooms to more exotic and diverse substances such as oranges, cranberries, and even pickled mangoes.

Mushroom ketchup became particularly popular in the 18th century, often likened to soy sauce, and was used primarily as an ingredient rather than a condiment. It led to a refined variety of sauces that flared the imaginations of British cooks.

The Tomato Ketchup Evolution

Tomato ketchup’s journey began post-1800 but was met with skepticism due to misconceptions about tomatoes being poisonous. The first tomato ketchup recipes were less about condiments and more akin to soups with added spirits and spices.