Tomato Ketchup, ketchup , Catsup or Katsup ?

Ketchup, Catsup or Katsup ?
I've read several recipes today and found these names in the ingredients

Are they all the same or are they variations on a theme or totally different recipes??

If variations or total differences will some of you please tell me the recipe and what area of the USA it tends to be used in .

You are so funny! In my neck of the woods they are all the same, but we call the ketchup here. My recipe is to buy it at the store for a buck.  

CC

Great question! I grew up calling it Catsup, until I was in my teens when I learned that it is called by both names, and we even had bottles in our house labeled by each!

http://www.diffen.com/difference/Catsup_vs_Ketchup

GG

Ketchup in California, as in Heinz 57.  I think the other spellings drifted off of this by local dialects.

@CapeCoddess wrote:You are so funny!  In my neck of the woods they are all the same, but we call the ketchup here.  My recipe is to buy it at the store for a buck.  

CC

Proverb's Quote:
   Nemo mortalium omnibus horis sapit — No man is at all hours wise   .

I had an   inkling that it was all the same stuff. Though I did balk   at the idea of using two cups of it in one of the canning recipes I came across.
   It must kill the taste of anything else in the jars except for the chilli peppers

@plantoid wrote:... I did balk   at the idea of using two cups of it in one of the canning recipes  I came across.
   It must kill the taste of anything else in the jars except for the chilli peppers

When all else fails...



I read somewhere that Heinz changed the word from catsup to ketchup in the late 1800's as a marketing tool.

Warning: these peanut M&M's have been processed in a plant that processes peanuts.

But the ketchup instructions are better.

Surely there is a good war waiting to be fought regarding this matter. Everybody choose up sides and come out guns blazing!

Regarding using all that ketchup, maybe take it with a grain of salt. Or less salt. Pre-made ingredients almost always have incredible amounts of salt and sugar(or, in the last decade or so, corn syrup). Try some crushed tomatoes instead?

America has some strong cooking traditions, especially regional ones, but more weak ones promoted in the general culture. One is that we tend to like easy, bland recipes with the most readily available ingredients. Thus you can find Campbell's Cream of Mushroom soup, packets of Lipton's Onion Soup powder, and ketchup popping up in recipe after recipe. A lot of cookbooks in the last century have been put out by food manufacturers -- the Pillsbury Cookbook, say -- but a lot that aren't so overtly sponsored still could have been, with the predictability of their slinging the same small set of name-brand products at the reader. Their recipes tend so much toward the bland that it's hard to see any purpose in them besides the selling and popularization of a brand ingredient.

I've read and used a lot of recipe books, and these days find the ones with a lot of brand-names and repetitive not-very-great ingredients easy to discard.

We have a Mrs Beeton cookery  book from many many years ago reprinted in the early 1960's

Her instructions for jugged hare starts with " First catch your hare " .

 I think the only commercial aspect in it is using Indian tea leaves when making a cake of mixed fruit steeped for 24 hr in an Indian tea infusion.


re:-  The commercial ketchup
.
 Ian a dental surgeon friend of ours reckoned he could spot a child who ate just one Mac Donald's HAPPY MEAL a week just by seeing their tongue and the state of their teeth.

 He got some of their sauce sachets and  in the course of an evenings entertainment/ business meeting plastered a dozen or so  really dull coloured copper plated coins in it.

 At his end of evening summing up he washed all the coins  and showed us that every coin was a clean as the hour it was minted .

 He then showed us a set of coins that he'd treated three days previously and washed .. they had tarnished to very dark colour because of the residual acid left from the sauces .

 His parting shot was , " Do you want your kiddies teeth to end up like the coins ? "

Thanks for the heads up, Kelejan.  I never considered that.  Fortunately I only use ketchup when eating fries and that rarely ever happens anymore.  A bottle lasts about a year in this house.

Here's a recipe for a Heinz clone, altho I'd use honey instead of corn syrup, amino acids in place of salt, and stevia instead of sugar:
http://www.topsecretrecipes.com/heinz-ketchup-recipe.html

CC

Things have gotten much better since the old days.
At about 6-7 years, I spent some time with my grandparents in a small mining town around Scranton PA.
Their house was bare unfinished walls and floors, no paint, a few newspapers here and there, I think to maybe break the monotony of walls.
No electricity either, candles, lanterns or to bed when darkness came.
Many evenings our dinner consisted of Ketchup sandwiches, 2 pieces of bread, Ketchup in between.
They raised 7 children in that house, it had the warmest feeling of any home I have ever been in, at my young age I can still recall those memories.
I didn't live there, only visited and loved every moment.
Of course as the years progressed and aunts & uncles grew up and started working, housing and food became much better, however I'll never forget that little old house on the hill above the railroad tracks full of ketchup bottles.

Oh, Jimmy! Sniff. Thanks for that warm moment

My dad used to buy Heinz table sauce, a bit different from catsup, more like the HP brown sauce than the Heinz 57. I believe they don't make it anymore.

Ketchup sandwiches???    I've never heard of that.  My ex used to eat mayonnaise sandwiches though. And when I was growing up we put ketchup on spaghetti. I didn't know what spaghetti sauce was til I was older.

That's an amazing memory of your visits to Grandma and Grandpa's house, Jimmy.  Thanks for sharing it.

CC