Regency Dish: The Best Way to Make Catchup

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The best Way of making Catchup Put a pint of the best white wine vinegar into a wide mouthed bottle then peelisome cloves of thalot and put them into the vinegar with a quarter of fx pint of red wine when it has boiled ten minutes put in twelve anchovies washed clean with the bores taken out and add a glass of white wine When they are cold cork them up clofe in a bottle for a weekö Ben fóre you cork them up a second time put to it anoa7 ther

T ther glass of wine a little pepper some Viced ginger with a few cloves and a little mace some lemonpeel and a little igrated nutmeg and when they have all boiled half an hour over a flow fire in vine gar put to it some horse raddish and mix it with what you prepared before then put the whole into an earthen Jelith corked up and tied down close to prevent the air from getting in and it will be fit for use in two weeksi tisti The Ladies Best Companion; Or, a Golden Treasure for the Fair Sex (1800)

The original ketchup, or catchup, was not the sweet and tangy condiment we know today.  The recipe above was the most common in the Georgian and Regency era, being more of a fish sauce than the vinegar based vegetable, nut, or fungi sauce it would turn into:
Catchups Under the name of catchup or catsup a thickly fluid sauce comes into commerce which is used as a condiment with meat and the fabrication of which has become of some importance Everywhere where Anglo Saxons reside catchup is found though it has also been introduced on the continent of Europe and in the tropics The varieties most liked are tomato and walnut catchups and immense quantities of them are manufactured in the American canning establishments The mode of preparation is so simple that it can be introduced into every kitchen A Practical Treatise on the Manufacture of Vinegar and Acetates, Cider, and Fruit-wines; Preservation of Fruits and Vegetables by Canning and Evaporation (1889)

 

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