Changes

Ketchup could have been made from almost anything, so it was just a matter of time until someone got the idea of making ketchup out of tomatoes. But who? The tomato plant isn't native to either Indonesia or the British Isles. Long after the first specimens were brought from America, Europeans were still apprehensive about it, because it reminded them of deadly nightshade, henbane bell and other related, highly toxic plants. It follows that tomato ketchup was invented on the same continent the tomato comes from. At the turn of the 19th century, tomato ketchup was already a popular condiment in the newly established United States of America. Just like other ketchups, it was enhanced by the addition of vinegar, spices and, starting in the 1840s, sugar (which also played the role of a preservative). Ketchup was starting to taste like it does today. And what did it look like? Old varieties of tomato were yellow (hence its Italian name, "''pomo d'oro''", or "golden apple", which has been borrowed into Polish and a few other languages). And ketchup was often strained and filtered, so it was a runny yellowish liquid rather than a thick red sauce.

{{ Cytat

| źródło = {{Cyt

| tytuł = Kurier Warszawski

| adres rozdziału = https://polona.pl/item/kurjer-warszawski-1850-no-132-23-maja,OTc3NTY0Mjc/5

| wydawca =