INGREDIENTS

INSTRUCTIONS

HISTORY
KETCHUP: Also catchup, Catsup. A condiment consisting of a thick,
smooth-textured, spicy sauce usually made from tomatoes.[Probably Malay
kechap, fish sauce possibly from Chinese (Cantonese) ke-tsiap]
Notes: The word ketchup exemplifies the types of modifications that can
take place in the borrowing process, both in the borrowing of a word and in
the borrowing of a substance. The source of our word ketchup may be the
Malay word kechap, possibly taken into Malay from the Cantonese dialect of
Chinese. Kechap, like our word, referred to a kind of sauce, but a sauce
without tomatoes; rather, it contained fish brine, herbs, and spices. The
sauce seems to have emigrated to Europe by way of sailors, where it was
made with locally available ingredients such as the juice of mushrooms or
walnuts. At some point, when the juice of tomatoes was first used, ketchup
as we know it was born. However, it is important to realize that in the
18th and 19th centuries ketchup was a generic term for sauces whose only
common ingredient was vinegar. The word is first recorded in English in
1690 in the form catchup, in 1711 in the form ketchup, and in 1730 in the
form catsup. These three spelling variants of a foreign borrowing remain
current.
Source: American Heritage Dictionary, Third Edition 1992 MM by Dorothy
Flatman 1997 From: Dorothy Flatman Date: 06 Mar 97
Posted to MM-Recipes Digest V4 #146 by BobbieB1@aol.com on May 25, 1997

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