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Tomato ketchup dates to the early 1800s. One noticeable difference between this recipe and earlier versions is a lack of anchovies. By the mid-19th century the use of anchovies in ketchup fell out of favor. As the 20th century approached, ketchup recipes began to call for sugar. The ingredients, as well as the stationary on which it is written, dates this recipe somewhere between 1860 and 1890.
The origins of the word ketchup or catsup are debatable. Many theories point to China, Malaysia or even Fuji as an etymological source. While not uniquely American, the modern tomato ketchup is credited to the United States.
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