[Sca-cooks] Roman Ketchup Revised

Johnna Holloway johnnae at mac.com
Fri Sep 10 08:17:29 PDT 2010

KETCHUP. The name ketchup was derived from the Indonesian kecap  
(formerly spelled ketjap), which means soy sauce. A sauce made from  
mushrooms, with excellent keeping qualities, was thought to resemble  
soy sauce and thus gained its name. In the time of Hannah Glasse  
ketchup was always mushroom ketchup. Her reference to ‘foreign  
ketchup’, 156, is interesting. It seems likely that she meant ketchup  
as made on the continent (? in Holland) and that, since the addition  
of only one more ingredient (mum, q.v.) to her own recipe would create  
the right effect, this was not very different. See also the recipe for  
ketchup for use at sea (to keep 20 years, enough for the longest  
voyage!), 121. This last recipe is closely related to that in The  
Lady’s Companion (1743, II, 193-4).(Glasse, 1747)

from the glossary at Prospect Books


> On Fri, Sep 10, 2010 at 2:31 AM, H Westerlund-Davis <yaini0625 at yahoo.com 
> > wrote:
>>  Myapologies, here is a better version-I hope- of the article/ 
>> abstract.
>> http://www.sagnlandet.dk/GARUM-THE-KETCHUP-FOR-THE-ROMANS.1041.0.html
>> It is Garum aka Ketchup. Which from the abstract sounds like a fish  
>> sauce.
>> My question then is how did the terminology or word "ketchup"  
>> become used for
>> the tomato version? It sounds like it started off as a fish sauce  
>> of sorts.
>> Aelina

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