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Ketchup

1911 Encyclopedia Britannica

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• Ketchup
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1911 Encyclopedia Britannica
• Ketchup

also written catsup and katchup (said to be from the Chinese koe-chiap or ke-tsiap, brine of pickled fish), a sauce or relish prepared principally from the juice of mushrooms and of many other species of edible fungi, salted for preservation and variously spiced. The juices of various fruits, such as cucumbers,,tomatoes, and especially green walnuts, are used as a basis of ketchup, and shell-fish ketchup, from oysters, mussels and cockles, is also made; but in general the term is restricted to sauces having the juice of edible fungi as their basis.