I am enjoying this immensely. I haven't finished it yet. I am taking it slowly and enjoying reading it. The writing is clear, interesting, and well-documented. It's impossible to read without creating ketchup cravings.
I am enjoying reading all of the historical ketchup recipes. It was quite a chore to make ketchup back then, and it's no wonder that when decent ( read un-adulterated) ketchup became commercially available that people switched en masse to store bought. The beginning of "Meet Me In St. Louis" with Mary Astor and Marjorie Main making ketchup with "help" from the rest of the Smith family doesn't remotely begin to show what a chore it was.
Ketchup wasn't originally tomato-based. Ketchups were made out of pretty much everything you could think of. Now, with the exception of mushroom ketchup, tomato ketchup rules. The recipes are not intended to be made by modern cooks, and if you think that you can choose a ketchup recipe and make it, you will most likely be doomed to disappointment. Most of them are so involved, time-consuming, kitchen-messing, and would create such a hot and steamy atmosphere in the kitchen that we would not want to-but we can enjoy reading them, and wondering how on earth they could be edible.
- Hardcover: 240 pages
- Publisher: Univ of South Carolina Pr (1 September 1996)
- Language: English
- ISBN-10: 1570031398
- ISBN-13: 978-1570031397
- Product Dimensions: 15.9 x 2.5 x 24.1 cm
- Boxed-product Weight: 553 g
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