Pure Ketchup: A History of America's National Condiment, with Recipes

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Univ of South Carolina Press, 1996 - House & Home - 242 pages
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When 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
Pepper Ketchup
178
Pimento Ketchup
179
Pudding Ketchup
180
Rum Ketchup
181
COMMERCIAL TOMATO KETCHUPS
199
NONTOMATO KETCHUPS
221
INDEX
233
Copyright

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About the author (1996)

Andrew F. Smith teaches culinary history at The New School University in Manhattan and is the General Editor for the University of Illinois Press' Food Series. He has written several food-related books, including The Tomato in America, Pure Ketchup, Popped Culture, and Souper Tomatoes. A consultant
to several food television productions (airing on the History Channel and the Food Network), Mr. Smith resides in New York.

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