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’|Eileen Cronin|April 8, 2014|DAILY BEAST
The $6 item comes with a bun and burger along with cheese, ketchup, pickles, and requires about 10 minutes of cooking time.
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’|Bee Wilson|October 13, 2012|DAILY BEAST
You think I did something to the ketchup to get 112 even with Migwan, but I didnt, so there.The Camp Fire Girls at Onoway House|Hildegard G. Frey
Seasonable from the beginning of September to the middle of October, when this ketchup should be made.Mushrooms: how to grow them|William Falconer
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.
Add a small quantity of salt and cayenne, a few truffles and morels, and two spoonfuls of ketchup.
A tablespoonful of ketchup may be added; also a piece of glaze, if handy.Soyer's Culinary Campaign|Alexis Soyer
British Dictionary definitions for ketchup
catchup or catsup
Word Origin for 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.