ketvhup and/or catsup

[Bob Lipton]

There was so much discussion of the origins of ketchup that I called my
friend Kathleen Morrisson and had her send me the following quote.

'Ketjap benteng is a Malaysian form of sweet soy sauce but similar
sauces are found throughout Southeast Asia. The tomato form of the
sauce we know as ketchup originated in Canton, China. The original
Pyongyang transliteration is fan-kei cheop. "Fan-kei" is Cantonese for
foreign vine vegetable and "cheop" is Cantonese for juice. It was
originally popular with sailors because it could disguise the taste of
bad food and would keep without refrigeration. In the nineteenth
century, many different kinds of ketchup were listed in the recipe
books. A few such as Mushroom ketchup and walnut ketchup are still
popular in England today. However, others such as potack
(elderberries), Windermere (Mushrooms and horseradish) and wolfram (beef
anchovies and mushrooms) are no longer made or even known about except
to those scholars that have an interest in 19th century food.:

Kathleen quotes this from Tom Stobart's _The Cook's Encyclopedia._.
Hope this takes care of the subject for a month or two.

Bob

[Bun Mui]

>
> ketvhup and/or catsup

>
> From: Bob Lipton <bobl...@earthlink.net>
> Reply to: [1]Bob Lipton
> Date: Fri, 13 Aug 1999 08:49:03 -0400
> Organization: None Whatsoever
> Newsgroups:
> [2]alt.usage.english
> Followup to: [3]newsgroup
>There was so much discussion of the origins of ketchup that I called my
>friend Kathleen Morrisson and had her send me the following quote.
>
>'Ketjap benteng is a Malaysian form of sweet soy sauce but similar
>sauces are found throughout Southeast Asia. The tomato form of the
>sauce we know as ketchup originated in Canton, China. The original
>Pyongyang transliteration is fan-kei cheop. "Fan-kei" is Cantonese for
>foreign vine vegetable and "cheop" is Cantonese for juice. It was

I think your friend is wrong "Fan-kei" means tomato.
"Cheop" can we sweet or salty like in orange juice or tomato juice/gravy.

Bun Mui

[David McMurray]

Bob Lipton <bobl...@earthlink.net> wrote:

> There was so much discussion of the origins of ketchup that I called my
> friend Kathleen Morrisson and had her send me the following quote.

> [...] In the nineteenth

> century, many different kinds of ketchup were listed in the recipe
> books. A few such as Mushroom ketchup and walnut ketchup are still
> popular in England today. However, others such as potack
> (elderberries), Windermere (Mushrooms and horseradish) and wolfram (beef
> anchovies and mushrooms) are no longer made or even known about except
> to those scholars that have an interest in 19th century food.:

Although it is not referred to as "Windermere", there is a recipe for
mushroom and horseradish catchup in the revised edition of _The American
Woman's Cook Book_, published in Chicago in 1956.

There are also recipes for cranberry, grape, tomato (both hot and cold),
and Old Virginia (green tomato) catchups.

The recipe for cold tomato catchup is said to have been used "in the
kitchen of General Washington".

> Kathleen quotes this from Tom Stobart's _The Cook's Encyclopedia._.
> Hope this takes care of the subject for a month or two.

Sorry to disappoint you.

--
David