Part 6/7:
Ultimately, ketchup has transitioned from a complex assortment of flavors rooted in fermented fish to the tomato-based sauce widely recognized today. While the 1787 recipe for white ketchup may evoke memories of a bygone era, it also highlights the innovative nature of condiment-making through history.
Despite a modern penchant for tomato ketchup, the exploration of its historical predecessors offers a window into culinary traditions and evolving tastes. As the Tasting History host taste-tests the white ketchup, mixed reactions highlight its salty and tangy profile but ultimately recognize it as a fun, albeit complicated, culinary experiment.