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Ketchup from museum

This ketchup I discover when visiting Frietmuseum in Brugges as the first original version of ketchup ever. Whether it is true or not, perhaps yes, because the origin of ketchup as we know it is known from an Asian fish sauce, which no longer knows the recipe. But everyone agrees that the real ketchup has to include tomato, vinegar and various spices.

Preparation time 3 hours

INGREDIENTS .. for 2 liters of ketchup

  • 2 kg tomatoes
  • 300 g celery
  • 250 g onions
  • 150 g raw cane sugar
  • 1 tsp salt
  • 150 ml red vinegar
  • 1 tsp cinnamon
  • 2 bay leaves
  • 1 Tbsp coriander seeds
  • 2 cloves
  • 1 tsp ground ginger
  • 1 tsp pepper
  • 1 tsp nutmeg


Cut ripe tomatoes into parts.

Bring to the boil with sliced ​​onion, celery, bay leaf, sugar and other ingredients. Allow 1 hour gentle simmer.

Mix it all in the mixer, then put through a sieve and put back to the boil. Allow to thicken and pour into clean bottles. Put them tightly and let cool.

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