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Step 1
Gather a gallon of fine, red, and full ripe tomatas; mash them with one pound of salt.Let them rest for three days, press off the juice, and to each quart add a quarter of a pound of anchovies, two ounces of shallots, and an ounce of ground black pepper.Boil up together for half an hour, strain through a sieve, and put to it the following spices; a quarter of an ounce of mace, the same of allspice and ginger, half an ounce of nutmeg, a drachm of coriander seed, and half a drachm of cochineal.Pound all together; let them simmer gently for twenty minutes, and strain through a bag: when cold, bottle it, adding to each bottle a wineglass of brandy. It will keep for seven years.
Step 2
^ .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Charles, Dan (2 September 2019). 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"Condiments to the chef". The Independent. Retrieved 10 September 2014. ^ Branston, Thomas F. (1857). The hand-book of practical receipts of every-day use. Lindsay & Blakiston. pp. 148–149. ^ a b c d "The Cosmopolitan Condiment". slate.com. Retrieved 30 January 2015. ^ Smith, Andrew F. (1996). Pure Ketchup. Univ of South Carolina Press. pp. 16–17. ISBN 978-1570031397. ^ The Independent 5 June 1999, Condiments to the Chef ^ Elizabeth Rozin (1994). The Primal Cheeseburger. New York: Penguin books. ISBN 978-0-14-017843-2. ^ "Tomato History: From Poison to Obsession". Archived from the original on 13 June 2011. Retrieved 26 May 2011. ^ Skrabec, Quentin R., Jr. (2009). H. J. Heinz: A Biography. Jefferson, NC: McFarland & Co. p. 56. ISBN 978-0-78645332-0. Retrieved 26 January 2015. ^ Skrabec, Quentin R., Jr. (2009). H. J. Heinz: A Biography. Jefferson, NC: McFarland & Co. p. 57. ISBN 978-0-78645332-0. Retrieved 26 January 2015. ^ "Heinz - History". H.J. Heinz Co. 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The American Heritage Dictionary of the English Language, 4th edition, published by Houghton Mifflin Company ^ In the Chinese Amoy dialect, "kôe-chiap" (Xiamen accented Amoy) or "kêchiap" (probably Penang Hokkien, which is based on Zhangzhou accented Amoy) (part of the Ming Na language) signifies "brine of pickled fish or shell-fish" (Oxford English Dictionary, Douglas Chinese Dict. 46/1, 242/1). ^ "Ketchup". Online Etymology Dictionary, Douglas Harper. 2020. Retrieved 8 December 2020. ^ Eugene N. Anderson. The Food of China. (New Haven: Yale University Press, 1988; ISBN 0300047398), p. 160. ^ Mitchell, Christine M. "Book Review: The Handy Homemaker, Eighteenth-Century Style" (PDF). JASNA News (Spring 2010). Archived from the original (PDF) on 10 October 2010. Retrieved 26 March 2015. ^ "Ketchup – Tomato Ketchup". Heinz Ketchup. Retrieved 15 December 2016. ^ "Textural Modification of Processing Tomatoes" (PDF). 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