Category : Condiment

Colonial Condiments

Posted on: November 26th, 2014

Historic Foodways is always looking for new ways to bring the taste of the past to the present. To this end, we have teamed up with our products and restaurants to create a line of historically inspired condiments.

Now we can taste some of the early versions of catsup and mustard for ourselves.Condiments1

Let me introduce an old way to spice up your meal.

Some background on the products:

Old_Stitch1Mustard was very popular in 18th-century England and her colonies. It was used as whole seeds or even ground into a powder they called flour of mustard.

Many chocolate makers used their mills in the off season to grind mustard. The powder was often rolled into balls and sold to be mixed up with water, wine or in this case old stitch beer to form a paste.catsup

  • The term catsup seems
See the full recipe

To Make English Katchup

Posted on: July 18th, 2013

This is not the ketchup of our time. It isn’t red and it wasn’t meant to be used on post-cooked foods as is tomato ketchup. The word “ketchup” is derived from an Indonesian word for fish sauce. This would be more like a Soy or Worcestershire sauce.

See the full recipe

« Back to recipe index