Title: The History of Ketchup
Headings: The History of Ketchup
The History of Ketchup
From China to England
The Addition of Tomato
The Ketchup We Know Today

Content: In turn, ketchup came to mean a condiment consisting of mushrooms. The Addition of Tomato
The English settlers brought this mushroom ketchup to America, where it continued to gradually go through various changes. One significant alteration was the addition of tomatoes, which first appeared in a recipe by Sandy Addison in 1801 in The Sugar House Book. The recipe called for squeezing the tomatoes dry and then salting and boiling them. After pressing through a sieve, the tomato is combined with mace, nutmeg, allspice, cloves, cinnamon, ginger, and pepper to taste. It is then boiled until thick, cooled, and bottled. The bottled ketchup will last for several years, due to the amount of salt, which also made the ketchup taste, you guessed it, very salty. Because tomatoes are part of the Solanaceae family, which consists of certain poisonous plants, many people steered clear of eating fresh tomatoes, but were willing to consume ketchup, since the red fruit was cooked and preserved with other ingredients. Thus, the popularity of bottled ketchup begins. The Ketchup We Know Today
It may surprise you to know that Heinz was not the first bottle of ketchup sold;