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There is no difference between catsup, ketchup, and catchup; those words are all commonly used to describe the tomato-based condiment. Technically, the words can apply to any sauce made from “the juice of mushrooms, walnuts, tomatoes, etc., and used as a condiment,” and they are usually qualified with the main ingredient (e.g., Heinz Tomato Ketchup), says the Oxford English Dictionary.
The New Food Lover’s Companion notes that the origin of the words (and the sauce) is ke-tsiap, a fish-based condiment that was popular in 17th-century China. According to Tracey Parsons, a spokesperson for Heinz, British sailors discovered ke-tsiap in the 18th century and brought it back to England, where people began tinkering with it. The early recipes published in 18th-century Great Britain called for “kidney beans, mushrooms, anchovies, and walnuts,” writes Andrew F. Smith in Pure Ketchup. Then the condiment spread to the American Colonies, where, Food Lover’s notes, tomatoes were added in the late 1700s.
The OED cites catchup as the oldest of the three variations, with the first citation appearing in 1690. Ketchup comes next, in 1711, and finally catsup appears in 1730. Parsons says that Heinz originally went with catsup, but the spelling was changed to ketchup in the late 1880s as a way to stand out from the competition, which was using the catsup variation. Now ketchup is the most commonly accepted spelling in the industry.
the difference is in the spelling only. That homemade stuff you describe sounds more like grilling sauce
I make tomato catsup from scratch and it's much better than the commercially produced sweet stuff. My recipe has evolved to include a little bit of molasses, tomato puree and paste, vinegar and a variety of spices. Basically I reduce the mixture by about half and then add the tomato paste. It's really nice on fried potatoes of all varieties and I'm happy with it on my scrambled eggs. Honestly the...+READ
I make tomato catsup from scratch and it's much better than the commercially produced sweet stuff. My recipe has evolved to include a little bit of molasses, tomato puree and paste, vinegar and a variety of spices. Basically I reduce the mixture by about half and then add the tomato paste. It's really nice on fried potatoes of all varieties and I'm happy with it on my scrambled eggs. Honestly the effort is so low that I don't know why anybody would settle for store-bought stuff, no matter how it's spelled.-COLLAPSE
I've found that just using marinara (or whatever type of tomato sauce) instead of ketchup is rather tasty.
THE BEST ketchup is the unsweetened stuff that you buy at the health food store. Kinda expensive, but rich in tomatoey flavor so WELL WORTH it! Once you go unsweetened, you will NEVER go back...
The old ('40s) "Kenneth Roberts Reader" has a bunch of food articles, including one that gives a recipe for homemade tomato ketchup using canned tomato juice, some spices, and as I recall NO sugar at all. I've never made it, but if I did I think I'd start by running a lot of tomatoes through my food mill...
Nice article. It would appear that by this definition of the word Worcestershire sauce is...+READ
The old ('40s) "Kenneth Roberts Reader" has a bunch of food articles, including one that gives a recipe for homemade tomato ketchup using canned tomato juice, some spices, and as I recall NO sugar at all. I've never made it, but if I did I think I'd start by running a lot of tomatoes through my food mill...
Nice article. It would appear that by this definition of the word Worcestershire sauce is actually a kind of ketchup. Or catsup...-COLLAPSE
I always thought ketchup was "the good stuff" and catsup was the watered-down, imitation stuff.
Hmm. I understood it was ketchup in Canada and catsup in the US.
I taste no difference between Heinz' ketchup and their chili sauce.
As a kid, I remember that it was "Heinz Ketchup" or "Hunt's Catsup" on the shelves. But I always preferred Chili Sauce :-)
My understanding was that "catsup" was the correct spelling in my youth (1970's and 80's) but as the English language started slip-sliding away to marketers intent on dumbing down the language in order to make their products stand out, "ketchup" became the de-facto new standard spelling.
Mr Taster
Big issue about corn syrup and high-fructose corn syrup. Wiki has some leads...if you research more, you'll find that it ain't good, no matter how the manufactures' PR teams stir it or spin it....
http://en.wikipedia.org/wiki/High-fructose_corn_syrup
No difference. Laboratory food. It's possible to make it...pretty easy and you would know what is actually in it.
Hmm, weird, I thought the difference between catsup and ketchup was the order of ingredients, i.e, the proportions. Same ingredients, different amounts. Then again, I could be wrong.
oh no!!!! HFCS.....hide the women and children!
If it was just plain old corn syrup, that wouldn't be bad, but now it's the evil High Fructose Corn Syrup.
corn syrup, it's in everything now.
You mean corn syrup wasn't a part of the original recipe?