My article will eventually end up somewhere so I can’t share too much here, but needless to say Ketchup was not always what we see today. It was most often made of mushrooms, followed by young green walnuts, etc., but by 1795 tomato ketchup is documented. It is not thick, not sweet, and absolutely nothing like modern ketchup. It did appear on tables in caster sets, but was primarily used to season foods while cooking, much as we use Worcestershire sauce today.
Thehistoricfoodie's Blog 
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