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}}</ref> Apart from fish and mushroom ketchups, popular varieties included ketchups made from oysters or unripe walnuts, but recipes are also known for cucumber, plum, gooseberry, grape, peach, pepper, bean, lobster, liver, mussel and even herring ketchups (I need to try out the herring one someday). What did they all have in common? Preservatives, – usually salt and vinegar, the latter sometimes replaced with strong wine, stale beer or cider, as well as exotic spices, such as ginger, nutmeg and cloves.