Posted on 30 July 2008 by tomatocasual.com
By Kira Hamman
What were they doing with tomatoes during the civil war?
Check out this recipe from the 1861 edition of The Housekeeper’s Encyclopedia:
- 1 gallon tomatoes
- 3 tbs. salt
- 3 tbs. ground black pepper
- 3 tbs. dry mustard
- 1 tsp. ground allspice
- 4 peppers, sweet, not hot
- 1 onion (optional)
- 1 quart horseradish juice (roots grated and liquid pressed out)
Select tomatoes not overripe, skin and strain the tomatoes; to every gallon add three table-spoons of salt, three of Read the rest of this entry »
Posted on 17 January 2008 by tomatocasual.com
By Michelle Fabio
A condiment of two names–so which is correct?
Is it ketchup or catsup?
According to World Wide Words, one of the earliest references to one of our favorite tomato-based products occurs in the 1711 book by Charles Lockyer, An Account of the Trade in India. And he calls it “Ketchup.”
The origins of the word are convoluted, apparently, but the short version is that it likely comes from a Chinese dialect. The original sauce was meant for fish–interesting since these days ketchup isn’t a very common addition to fish dishes.
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