Pure Ketchup: A History of America's National Condiment, with RecipesWhen Andrew F. Smith began researching the heritage of America's favorite condiment, he uncovered the makings of a great story: exotic and mysterious beginnings, unusual and colorful characters, evil adulterators and contaminators, strong-willed commercial competitors, high-minded government regulators, and, finally, a relentless quest for a global market. From his large store of historical ketchup recipes, Smith offers a representative sampling of the appetizing, the intriguing, and the outlandish. Reflecting the diversity of the condiment's myriad incarnations, the volume includes recipes for more than 110 ketchup varieties made from such unexpected ingredients as apricots, beer, celery, cucumbers, lemons, liver, raspberries, and rum. |
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Page 39. The reference to Edgar C. Hazard is incorrect. His name is Edward Clarke Hazard of E.C. Hazard and Co. 117, 119 Hudson St. and 50-54 North Moore St. He lived at 36 Grove Street in NYC and his mansion in Shrewsbury, New Jersey called Shrewsbury Manor on Sycamore Avenue.
His business office covered the First and Mezzanine Levels of the new (1886) Mercantile Exchange Building.
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68 Robert Allen
Contents
INTRODUCING KETCHUP AND ITS POLYGLOT PARENTAGE | 3 |
THE RISE AND DEMISE OF HOMEMADE KETCHUP | 12 |
THE COMMERCIALIZATION OF KETCHUP | 33 |
THE QUEST FOR PURE KETCHUP | 59 |
THE BENZOATE WAR | 77 |
KETCHUP REVOLUTIONS | 119 |
KETCHUP TODAY AND TOMORROW | 135 |
HISTORICAL KETCHUP RECIPES | 147 |
Grape Ketchup | 162 |
Herring Ketchup | 163 |
Ketchup to Keep Twenty Years | 164 |
Lemon Ketchup | 165 |
Lobster Ketchup | 167 |
Mum or Old Beer Ketchup | 168 |
Mussel Ketchup | 175 |
Peach Ketchup | 177 |
Camp Ketchup | 153 |
Catsup Cream Dressing | 154 |
Cockle Ketchup | 155 |
Compound or Cooks Ketchup | 156 |
Cucumber Ketchup | 157 |
Currant Ketchup | 158 |
Damson Ketchup | 159 |
English Ketchup | 160 |
Gooseberry Ketchup | 161 |
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Common terms and phrases
acid added advertisement Agricultural American Grocer anchovies Annual appeared Association Beech-Nut began believed benzoate benzoate of soda Bitting boil Book Boston bottles Brand ketchup Brand Tomato Catsup British brown Bulletin Canada Catchup century Chicago cloves cold color Connecticut consumers contained continued Cook Cookery cork Dairy Department early Experiment factory February fermentation fish flavor four fruit gallons ginger green ground H. J. Heinz half Health Heinz History Home Illinois included Indiana ingredients January Jersey John Journal juice keep ketchup recipes Label liquor London mace manufacturers Michigan Minnesota minutes mushroom Ohio ounce Oyster Packing Company Pennsylvania pepper Philadelphia Pickling pint Pittsburgh pound Preserving Company Press published pulp pure food quantity quart reported Saint salt sauce seeds sold Source South spices strain sugar Take taste Tomato Ketchup Trade United University vinegar walnut whole Wiley wine York
Bibliographic information
| Title | Pure Ketchup: A History of America's National Condiment, with Recipes |
| Author | Andrew F. Smith |
| Edition | illustrated |
| Publisher | Univ of South Carolina Press, 1996 |
| ISBN | 1570031398, 9781570031397 |
| Length | 242 pages |
| Subjects | › House & Home / General |
| Export Citation | BiBTeX EndNote RefMan |