[Sca-cooks] Fw: [Summits] Fw: Officially Period...the tomato
V O
voztemp at yahoo.com
Fri Feb 11 07:49:02 PST 2011
There are all kinds of ketchup recipes in old (1800 through mid 1900's) cook
books, only a few are for tomatos. It seems all kinds of things were called
ketchup, I think it was more the process than the ingredient. I havn't pursured
this into period recipes yet but it was interesting reading all the other
ketchups.
Mirianna
----- Original Message ----
From: Stefan li Rous <StefanliRous at austin.rr.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Thu, February 10, 2011 11:20:42 PM
Subject: Re: [Sca-cooks] Fw: [Summits] Fw: Officially Period...the tomato
<<< Marinara sauce is a stretch.
Ketchup on the other hand . . . :)
Eduardo >>>
Er, yes and no.
I *think* marinara sauce is always made from tomatoes.
But from pervious discussions here, ketchup originally came from the far east
and was brought back by the British. And while it came in a variety of flavors
from a variety of fruits and vegetables, tomatoes weren't one of them. I think
it originally came from the Far East. So while the concept may be period, I
believe it was in America that tomato catsup was first created. Well past
period.
These have already been mentioned, but here are the Florilegium files on
tomatoes in period.
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