- a condiment consisting of puréed tomatoes, onions, vinegar, sugar, spices, etc.
- any of various other condiments or sauces for meat, fish, etc.: mushroom ketchup; walnut ketchup.
Origin of ketchup
Examples from the Web for ketchup
Sally ate it with maple syrup; at home we ate the store-bought kind with ketchup.‘Tracing the Blue Light’: Read Chapter 1 of Eileen Cronin’s ‘Mermaid’
April 8, 2014
The $6 item comes with a bun and burger along with cheese, ketchup, pickles, and requires about 10 minutes of cooking time.Camel in a Can and 6 More Weird Canned Meats
January 5, 2014
A tablespoon of ketchup, for example, contains about a teaspoon of sugar, or about 16 calories of added sugar.
Things like ketchup have about 16 calories of added sugar per tablespoon, and it can add up.
Children play with forks, using the sharp tines to reduce green beans to a mush, or to turn potatoes pink with ketchup.The Strange Way We Eat: Bee Wilson’s ‘Consider the Fork’
October 13, 2012
If you have no gravy, ketchup and water is a good substitute.
When finished, put in some mushrooms or ketchup, and serve up.
Prepare an additional half pint of good gravy, put into it two spoonfuls of ketchup, and rub down a tea-spoonful of flour with it.
Or leave out the anchovies and gravy, and do it as above, either with or without salt and ketchup, as may be most approved.
Make the gravy of a scrag of mutton, a tea-spoonful of lemon pickle, a large spoonful of ketchup, and the same of browning.
catchup or catsup
- any of various piquant sauces containing vinegartomato ketchup
Word Origin and History for ketchup
1711, said to be from Malay kichap, but probably not original to Malay. It might have come from Chinese koechiap "brine of fish," which, if authentic, perhaps is from the Chinese community in northern Vietnam [Terrien de Lacouperie, in "Babylonian and Oriental Record," 1889, 1890]. Catsup (earlier catchup, 1680s) is a failed attempt at Englishing, still in use in U.S., influenced by cat and sup.
Originally a fish sauce, the word came to be used in English for a wide variety of spiced gravies and sauces; "Apicius Redivivus; or, the Cook's Oracle," by William Kitchiner, London, 1817, devotes 7 pages to recipes for different types of catsup (his book has 1 spelling of ketchup, 72 of catsup), including walnut, mushroom, oyster, cockle and mussel, tomata, white (vinegar and anchovies figure in it), cucumber, and pudding catsup. Chambers's Encyclopaedia (1870) lists mushroom, walnut, and tomato ketchup as "the three most esteemed kinds." Tomato ketchup emerged c.1800 in U.S. and predominated from early 20c.