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KETCHUP

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Originally appearing in Volume V15, Page 761 of the 1911 Encyclopedia Britannica.
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KETCHUP , also written catsup and katchup (said to be from the See also:

Chinese koe-chiap or kee tsiap, brine of pickled See also:fish), a See also:sauce or relish prepared principally from the juice of mushrooms and of many other See also:species of edible See also:fungi, salted for preservation and variously spiced. The juices of various fruits, such as cucumbers,.tomatoes, and especially See also:green walnuts, are used as a basis of ketchup, and See also:shell-fish ketchup, from oysters, mussels and cockles, is also made; but in See also:general the See also:term is restricted to sauces having the juice of edible fungi as their basis.

End of Article: KETCHUP

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