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. |
What people are saying - Write a review
User Review - Flag as inappropriate
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.
User Review - Flag as inappropriate
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 |
A NoTE ON THE RECIPEs | 149 |
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 |
Other editions - View all
Common terms and phrases
acid advertisement allspice American Food Journal American Grocer anchovies Apicius Archives—Great Lakes Region benzoate benzoate of soda black pepper boil Boston Brand Catsup Brand ketchup Brand Tomato Catsup Brand Tomato Ketchup Canada Catchup cayenne cayenne pepper century Chicago Cincinnati cinnamon cloves color commercial ketchup Connecticut Cook cookbook cork Curtice Brothers factory fermentation fish sauces flavor Food and Dairy Food Law Bulletin fruit gallons ginger H. J. Heinz Co H. J. Heinz Company half an ounce horseradish Illinois Indiana Indianapolis ingredients Jersey juice ketchup bottle ketchup manufacturers ketchup recipes ketchup-making Label liquor London mace Minnesota mushroom ketchup National Archives—Great Lakes Ohio onions Oyster Packing Company Pennsylvania Philadelphia Pickling pint Pittsburgh pound preservative-free ketchup Preserving Company published pulp pure food quantity quart Saigon cinnamon Saint Paul salt seeds sieve sold Source South Dakota spices strain sugar tablespoonfuls taste teaspoonful Tomato Ketchup United States Circuit vinegar walnut ketchup 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 |