Image from Grow & Resist.
When I first ran across this article for Ohio Ketchup, I had no idea that “ketchup” was ever anything except the red stuff that comes in a bottle.
OHIO KETCHUP. — The Buckeyes are in the habit of making a certain kind of ketchup which I have found no where else, and have, therefore, taken the liberty to call it “The Ohio Ketchup.” Is is an article that should be found in every household. You may pardon me for not attempting to give you an idea of its deliciousness, because my pen cannot do justice to the subject. The season will soon be here when this “happy combination of vegetables” can very easily be made. I will therefore transcribe the receipt for the benefit of your readers: Take about three dozen full grown cucumbers, and eight white onions. Peel the cucumbers and onions; then chop them as finely as possible; then sprinkle upon them three-quarters of a pint of fine table salt, then put the whole into a sieve and let it drain for eight hours; then take a tea cup-full of mustard seed, half a cup of ground black pepper, and mix these well with the cucumbers and onions; then put the whole into a stone jar and fill up with the strongest vinegar and close tightly. In three days it will be fit for use, and will keep for years.
Let all your readers give the Ohio Ketchup a fair trial, and you and I will receive sixty thousand thanks for letting them into the secret of making it.
TO PRESERVE TOMATOS. — The following has been handed to us as the receipt of a good housewife for preserving or “curing” tomatoes so effectually that they may be brought out at any time between the seasons “good as new,” with precisely the same flavor of the original article; Get sound tomatoes, peal them, and prepare just the same as for cooking, squeeze them as fine as possible, put them into a kettle, bring them to a boil, season with pepper and salt; then put them in stone jugs, taken directly from water in which they (the jugs) have been boiled. — Seal the jugs immediately, and keep them in a cool place.
Watertown Chronicle (Watertown, Wisconsin) Sep 4, 1850
NOTE: The Republic Compiler (Gettysburg, PA) Jul 29, 1850, also carried this article and included its author as E.B.R. Springfield, Clarke co., Ohio, 1850.
TOMATO KETCHUP. — The following, from long experience, we know to be the best receipt extant for making tomato ketchup.
Take one bushel of tomatoes, and boil them until they are soft. Squeeze them through a fine wire sive, and add —
Half a gallon of vinegar,
One pint and a half of salt,
Two ounces of cloves,
Quarter of a pound of allspice,
Three ounces of cayenne pepper,
Three table-spoonful of black pepper,
Five heads of garlic, skinned and seperated.
Mix together and boil about three hours, or until reduced to about one-half. Then bottle without straining.
Daily Commercial Register (Sandusky, Ohio) Sep 9, 1852
** Bushel: In dry measurements, equals 8 gallons or 32 quarts of a commodity. Associated Content from Yahoo
Tomato Catsup — Tomato Sauce.
As the season is drawing near for all good housekeepers to commence putting up different kinds of preserves, pickles, &c., we copy the following recipe from the August number of the [American Agriculturist] for making tomato catsup and sauce: “The basis of tomato catsup, or ketchup, is the pulp of ripe tomatoes. Many defer making catsup until late in the season, when the cool nights cause the fruit to ripen slowly, and it may be t is gathered hurriedly for fear of a frost. The late fruit does not yield so rich a pulp as that gathered in its prime.
The fruit should have all green portions cut out, and be stewed gently until thoroughly cooked. The pulp is then to be separated from the skins, by rubbing through a wire sieve so fine as to retain the seeds. The liquor thus obtained is to be evaporated to a thick pulp, over a slow fire, and should be stirred to prevent scorching. The degree of evaporation will depend upon how thick it is desired to have the catsup. We prefer to make it so that it will just poor freely from the bottle. We observe no regular rule in flavoring. Use sufficient salt. Season with cloves, allspice, and mace, bruised and tied in a cloth, and boiled in the pulp; add a small quantity of powdered cayenne.
Some add the spices ground fine, directly to the pulp. A clove of garlic, bruised and tied in a cloth, to be boiled with the spices, imparts a delicious flavor. Some evaporate the pulp to a greater thickness than is needed, and then thin with vinegar or with wine. An excellent and useful tomato sauce may be made by preparing the pulp, but adding no spices, and putting it in small bottles while hot, corking securely and sealing. If desired, the sauce may be salted before bottling, but this is not essential. To add to soups, stews, sauces and made dishes, a sauce thus prepared is an excellent substitute for the fresh fruit. It should be put in small bottles containing as much as will be wanted at once, as it will not keep long after opening.
The Heral and Torch Light (Hagerstown, Maryland) Aug 2, 1882
— Old Virginia Ketchup. — Take one peck of green tomatoes, half a peck of white onions, three ounces of white mustard seed, one ounce each of allspice and cloves, half a pint of mixed mustard, an ounce of black pepper and celery seed each, and one pound of brown sugar. Chop the tomatoes and onions, sprinkle with salt and let stand three hours; drain the water off; put in a preserve kettle with the other ingredients. Cover with vinegar, and set on the fire to boil slowly for one hour.
— Ladies’ Home Journal.
The Wellsboro Gazette (Wellsboro, Pennsylvania Sep 5, 1895
** Peck: Equivalent of 2 gallons of dry weight, or 10 to 14 pounds. Associated Content from Yahoo
Image from the Local Food Local Farms Local Sustainability website.
Why catsup? Nearly every bottle which comes from a public manufacturer is emblazened with that spelling. Wrong Ketchup is the word. It is a corruption of the Japanese word kitjap, which is a condiment somewhat similar to soy. It is a pick me up, a stirrer of the digestive organs, a katch me up, and hence its application to the mingling of tomatoes and spices, whose name it should bear.
— Philadelphia Times.
North Adams Transcript (North Adams, Massachusetts) Jan 15, 1896
NOTE: At the link for the mushroom ketchup (scroll down,) it says that Ketchup came from a Chinese word, rather than Japanese.
Image from the Simple Bites website – Real Food for the Family Table – Canning 101 Home Canned Tomatoes
TO MAKE KETCHUP.
When you cut up the tomatoes remove that part of pulp which holds the seeds, as that produced only some of the watery fluid which afterward must be got rid of. Then cook the tomatoes until perfectly soft and strain like this: Take a pan sieve; place over a two gallon crock, the top of which is a little smaller than the sieve. Set the crock in a dishpan. When you pour the hot tomatoes in the sieve, the thinnest liquid will run through the edge which extends over the crock, into the pan, and you can throw all that liquid away, which otherwise would have to be boiled away. Then with a spoon, and afterward with your hands, rub the tomatoes through the sieve. In half the time the ketchup is better and thicker than ever. When it doesn’t cook too long, the ketchup also is lighter in color. This fact, and because I tie the spices in a bag, makes it as bright as that you buy.
Oakland Tribune (Oakland, California) Jul 1, 1907
Sauce for Chops.
Pound fine an ounce of black pepper and half an ounce of allspice, with an ounce of salt, and a half ounce of scraped horseradish and the same of shalots peeled and quartered; put these ingredients into a pint of mushroom ketchup or walnut pickle; let them steep for a fortnight and then strain it. A teaspoonful or two of this is generally an acceptable addition, mixed with the gravy usually sent up for chops and steaks; or added to thick melted butter.
Another delightful sauce for chops is made by taking two wineglasses of port and two of walnut pickle; four of mushroom ketchup; half a dozen anchovies pounded, and a like number of shalots sliced and pounded; a tablespoonful of soy and half a drachm of Cayenne pepper; let them simmer gently for ten minutes; then strain, and when cold put into bottles, well corked and sealed over. It will keep for a considerable time.
Suburbanite Economist (Chicago, Illinois) Jan 23, 1914
American Pickles for Queen Victoria.
Lusden & Gibson, grocers, of Aberdeen, Scotland, regularly supply Balmoral Castle, the Queen’s residence, with Heinz’s sweet pickles, tomato soup, pickled onions, ketchup and chutney. The goods are supplied through H.J. Heinz Company’s London Branch.
— New York Sun.
The News (Frederick, Maryland) Mar 1, 1899
T.M. Shallenberger comes to the defense of labor as an institution. The subject is one that admits of endless discussion, without arriving anywhere. If a man like to work, it is entirely proper that he should be given the privilege; but it not fair that people who detest work are compelled to work if they would be considered respectable. It would be just as reasonable to compel a man to play ball, although he abhors the game.
There is something wrong with the man who really enjoys working: he is not balanced right; the busy bee is a sample worker; it sweats around all day, going three or four miles to get raw material that could be obtained just as well a few yards from the hive.
Ketchup is another worker; when it is bottled, instead of taking things easy, it begins to work and gets sour and spoiled. That is the way with most people who work; they get sour and spoiled.
We are arranging to organize a new political party, composed of non-workers. The only toll permitted will be the working of candidates for cigars, which is a pleasing and profitable employment.
The Nebraska State Journal (Lincoln, Nebraska) Aug 13, 1899
I wonder if this works:
WHEN cooking ketchup, etc., try putting a few marbles into the kettle to prevent burning. The heat will keep the marbles rolling and prevent the stuff from sticking to the kettle.
Appleton Post Crescent (Appleton, Wisconsin) Jun 9, 1922
When the slow eater calls for ketchup, he means business.
The Mountain Democrat (Placerville, California Jun 19, 1880
When Casey’s small son was asked by the teacher to give the plural of tomato, he promptly answered: “Ketchup, mem.”
Suburbanite Economist (Chicago, Illinois) Jul 4, 1913
The following poems aren’t ABOUT ketchup, but the do mention it. I have bolded ketchup:
Image from the USDA National Agricultural Library
A Sunnit to the Big Ox
Composed while standin within 2 feet of Him, and a Tuchin’ of Him now and then.
All hale! thou mighty annimil–all hale!
You are 4 thousand pounds, and am purty wel
Perporshund, thou tremenjos boveen nuggit!
I wonder how big you was wen you
Wos little, and if yure muther wud no you now
That you’ve grone so long, and thick, and phat;
Or if yure father would rekognize his ofspring
And his kaff, thou elefanteen quodrupid!
I wonder if it hurts you mutch to be so big,
And if you grode it in a month or so.
I spose wen you wos young tha didn’t gin
You skim milk but all the kreme you kud stuff
Into your little stummick, jest to see
How big yude gro; and afterward tha no doubt
Fed you on otes and ha and sich like,
With perhaps an occasional punkin or squosh!
In all probability yu don’t no yure enny
Bigger than a small kaff; for if you did,
Yude brake down fences and switch your tail,
And rush around, and hook, and beller,
And run over fowkes, thou orful beast
O, what a lot of mince pize yude maik,
And sassengers, and your tale,
Whitch kan’t wa fur from phorty pounds,
Wud maik nigh unto a barrel of ox-tail soop,
And cudn’t a heep of stakes be cut oph yu,
Whitch, with salt and pepper and termater
Ketchup, wouldn’t be bad to taik.
Thou grate and glorious inseckt!
But I must klose, O most prodijus reptile!
And for mi admirashun of yu, when yu di,
I’le rite a node unto yore peddy and remanes,
Pernouncin’ yu the largest of yure race;
And as I don’t expect to have a half a dollar
Agin to spare for to pa to look at yu, and as
I ain’t a ded head, I will sa, farewell.
LeRoy Gazette (LeRoy, New York) Apr 20, 1859
CINTHY ANN’S NEW HOUSE.
I built a house for Cinty Ann — an made it red and rich,
An rigged it up with cuperlows an lightnin rods and sich,
An built a wide piazzer roun ware she could set and sew,
An take her knittin work an gab with ole Kerturah Snow.
An Cinthy Ann was happy fer about a week or so,
And then she foun the chimbley draft wus workin ruther slow;
For the smoke came in her kitchen an she couldn’t bake her pies,
An her pudd’n only sizzled, an her johnny cake wouldn’t rise.
An soon she foun her buttry wuz too small to hol her stuff,
For apple sass and blackb’ry jell it wasn’t large enough,
An all her things were scrooched right in ez tight ez she could cram,
Her pickles, an her ketchup, an her elderberry jam.
An then a dog day storm came on an drizzled for a week,
An the roof around the chimney had to go an spring a leak,
An mildewed four er my white shirts thet she hed made an biled,
An her winter muff was rooined and her weddin dress was spiled.
An then sez I to Cinthy, w’en she sut down to cry,
“Ther ain’t no home upon this side the mansions in the sky
But what has some leak in the roof, some trouble in the flue,
Some mis’ble cluttered buttry” — an poor Cinthy said “Boo hoo!”
We build our pooty houses that are ternal fine to see,
An we stick’em up with cuperlows and sich like filigree,
An in our dreams they’re fair ez heaven, but let us wait a week,
This pooty palace of our dreams is sure to spring a leak.
— S.W. Foss in Yankee Blade.
Edwardsville Intelligencer (Edwardsville, Illinois) Sep 14, 1892