By the early 18th century, the table sauce had made it to the Malay states (present day [ame="http://en.wikipedia.org/wiki/Malaysia"]
Malaysia[/ame]), where it was discovered by British explorers, and by 1740, it had become an English staple.
Although today's ketchup is tomato based, it did not appear until about a century after other types. By 1801, a recipe for tomato ketchup was created by Sandy Addison and was later printed in an American cookbook, the
Sugar House Book.
[2] James Mease published another recipe in 1812. In 1824, a ketchup recipe using tomatoes appeared in
The Virginia Housewife (an influential 19th-century cookbook written by Mary Randolph, [ame="http://en.wikipedia.org/wiki/Thomas_Jefferson"]
Thomas Jefferson[/ame]'s cousin).
As the century progressed, tomato ketchup began its ascent in popularity in the United States, influenced by the American enthusiasm for tomatoes. Tomato ketchup was sold locally by farmers. A man named Jonas Yerks (or Yerkes) is believed to have been the first man to make tomato ketchup a national phenomenon. By 1837, he had produced and distributed the condiment nationally. Shortly thereafter, other companies followed suit.
F. & J. Heinz launched their tomato ketchup in 1876. [ame="http://en.wikipedia.org/wiki/Heinz_Tomato_Ketchup"]
Heinz tomato ketchup[/ame] was advertised: "Blessed relief for Mother and the other women in the household!", a slogan which alluded to the lengthy and onerous process required to produce tomato ketchup in the home.
Source:
Ketchup - Wikipedia, the free encyclopedia
