If for no other reason, listen this week to hear me say "Worcestershire" while looking at the word.

This week it's ketchup - and what it was before tomatoes got involved. You'll learn about the history, and find out about all sorts of sauces that can reasonably stand in for the 18th century no sugar versions.

A link so you can make your own:

Towndends - How to Make Mushroom Ketchup - https://www.youtube.com/watch?v=29u_FejNuks

Links to some podcasts that go deep on Fish Sauce - if you you're interested:

Unchefed: https://podcasts.apple.com/us/podcast/unchefed/id1578898329?i=1000563764347
Gastropod: https://podcasts.apple.com/us/podcast/gastropod/id918896288?i=1000570523345

All those sauces I mentioned:

Mushroom Soy Sauce - https://umamicart.com/products/lkk-mushroom-dark-soy-sauce
Oyster Soy Sauce - https://japanesetaste.com/products/asamurasaki-natural-oyster-soy-sauce-600ml
Salsa Lizano - https://www.amazon.com/Lizano-Salsa-Sauce-23-7/dp/B078FHCJG7
Kitchen Bouquet - https://www.hiddenvalleykitchens.com/products/kitchen-bouquet/browning-seasoning-sauce/
Gravy Master - https://myflavormaster.com/
HP Sauce - https://www.hpsauce.co.uk/
Maggi Seasoning - https://www.nestleprofessional.us/maggi/maggi-seasoning-6-x-27-fluid-ounces
Knorr Liquid Seasoning - https://www.knorr.com/ph/knorr-products/knorr-liquid-seasoning/knorr-liquid-seasoning.html


Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood@gmail.com
Twitter: @THoAFood
Instagram: @THoAFood
Post: @THoAFood