Are you a ketchup fan? I am. I like it on my hot dogs, on my burgers, on my scrambled eggs, on my French fries, and on many other foods, too. Early ketchups were made with ingredients such as anchovies, mushrooms, and even walnuts! So, where did this iconic tomato sauce come from? Ketchup originated as a fermented fish sauce in Southeast Asia. In the 17th century, British ketchup was made from mushrooms. The first known recipe for tomato ketchup was written in 1812; however, it included anchovies and cochineal beetles (used to produce a red dye), not the ingredients we use today. Another tomato-ketchup recipe appeared in 1824. F. & J. Heinz launched its tomato-ketchup company in 1876, and Heinz remains the most popular ketchup brand in the United States. People also began to sweeten their ketchup, and anchovies were dropped from the recipes. Ketchup's popularity grew; in fact, most people were less hesitant to eat it than fresh tomatoes. In the early 20th century, modern ketchup emerged. Much of the pre-Heinz ketchup was watery and thin, but the newer version became thick and rich. Today, ketchup is a very popular sauce, with the average American consuming about 71 pounds per year. You can find it in packets, bottles, and, at fast‑food restaurants, pumped straight into a paper cup from a large dispenser. There's even a ketchup museum in Pittsburgh dedicated to the sauce. Not a ketchup fan? At least you won't be eating mushroom ketchup on your burger!
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