As an archaeologist that specialised in battlefields, i have to say a big thank you for making this video and giving such a clear shout out to your sponsor! Battlefields are so easily destroyed by construction, looting and reckless re-enactment (big problem in Britain) that they need looking after so raising public awareness is vital, and as always the way you you handle difficult and serious historical subjects is refreshing and inspiring, and i honestly wish more people worked to make history and archaeology as interesting and engaging as you do.
@@aereid6 I'm sure you work tirelessly for the preservation of indigenous lands; when you're not uploading vids about yachts and parties. Put your money where your mouth is or stfu.
@@wadezane10 I graduated with a double major in Indigenous studies and I am a public school teacher. Not only are we completely underpaid, but we work tirelessly to ensure the health and safety of our kids (especially at our school it is mainly refugees and low-income). I work as an Aboriginal youth advocate for the downtown east side mentoring Aboriginal youth and fighting barriers to public services. As well I make curriculum for the Vancouver school board to properly address Indigenous issues in the classroom. So before you make assumptions off a 10 minute travel video, don't.
The History Channel has a series called " The Foods That Built America " . It's about ten hours long but it covers almost everything from colonial times to the present . Worth watching !
That was a really awesome show. I knew about Post and Coke, but learning about the others and how they affected the country as a whole was eye opening.
Hey Emmy, I’m leaving for basic military training for the Army as of tomorrow. Because I’m away for two and a half months without being able to see your videos, I just wanted to say thank you for always keeping my mind interested and making such amazing videos! You always manage to teach me new things and I find every fact you mention extremely interesting! Thanks for everything you do!!
You should check out “cameline sauce”. It was a red wine based condiment common in Medieval Europe and is believed to be one of the first commercially sold condiments. Recipes vary from place to place but it’s considered the ketchup or barbecue sauce of its day.
Emmy I doubt you'll ever read this but, I just wanted to say you are my Happy Place. I started watching you when I saw your One chip challenge and have been subbed and viewing you ever since. I don't have a family I don't cook I don't do much of anything but work and play some games sleep and repeat. I get stressed and angry and sad at times and watching your videos with your genuine enjoyment of what you do, your humor, your calm pleasant approach to everything you do. I just feel calm and relaxed and all the stresses and issues of my life disappear for a few minutes. Thank you for what you do, you deserve everything you have and more, thank you from the bottom of my mangled heart for keeping me sane calm and level headed. Thank You for being my Happy Place.
This is by far the coolest sponsorship I’ve ever seen on a UA-cam video! I love that they asked you to talk about your connection to food and history, and the way you compared all three AND gave the history of ketchup was wonderful. Easily one of my favorite videos you’ve ever made!
Thank you SO MUCH for having interesting sponsors. Yes, you have had the usuals...audible, the mushroom coffees, skill share, etc....but then you also had dirt/compost...and now this!! Perfect. 😊
I love learning about history through food! Like how in the Philippines, they made "banana ketchup" because tomatoes were expensive and hard to come by but there were a lot of bananas!
I hear tell that's how peanut butter cups were invented as well... "You Sir, have got your chocolate in my peanutbutter!" "I'm afraid YOU have gotten your peanutbutter in my chocolate!" And boom...pb cups 🤣🤣
I have eaten southern ketchup, yours looks just like it. My ex husband's Memaw made and canned it every year. Doesn't look or taste like modern ketchup, but it was so good.
My great-grandma used to make what she called "chow chow" which sounds awfully similar to the Confederate ketchup recipe, though hers was a little bit greener. We ate it over fried pork chops, meat loaf, field peas, greens, and pretty much anything else that would stand still long enough. 🧙🏼♀️
I make fruit ketchup every year. Basically like the confederate version you just made, but with apple, pear, peach and sugar. I had some with my lunch of sausage and forbidden rice today, it was delicious
The Confederate recipe reminds me of my step-mother's "chow-chow", which is almost like a Southern version of salsa. We eat it on eggs, biscuits, black-eyed peas, etc.
Absolutely love this series of your channel. I am not very good at remembering dates but when it comes to these type of things it makes it easier for my mind to get the time period and understand it a little better. I actually work in a retirement home as an aide and I always mention some of these recipes and it's interesting that they remember the WW2 and some of their meals during the depression. Thank you very much for your amazing work Emmy!!!!
It would be an amazing experience to make a book (recipe or not), to write down the recipes and some stories that go with them for each family. I miss older folks in the family and the recipes that I can’t find because they didn’t write them down. My grandmas cookies and jams. My moms swiss steak and goulash. My husbands G-Ma’s and G-PA’s Mexican cooking. At least to me it would be neat to have a history based cookbook from local people. The closest I get is some church fundraiser recipe books that were printed in the 1970’s and 80’s. They have the persons name but they are lacking in the story of the person who donated the recipe.
Thank God for emmmadeinjapan. Debating the pros and cons of employer provided insurance versus state insurance is making me physically ill. I take solace in these videos. Eat The Ducky Moss. Yes yes yes.
Short answer on the insurance: always go for employee provided. The premiums and co-pays are lower and the insurance is better. Because it's a group plan, vs. an individual plan like State or ACA plans, you'll get better overall coverage, more options and less chance of something being denied.
I find your videos so relaxing after a long day. It’s nice to let my brain wind down with some wholesome entertainment. Thanks Emmy, you are appreciated so darn much. Plz don’t ever change!
WOW! None of my favorite cookbooks are that clean... I rarely follow recipes exactly. I'm moved to strain the Confederate version and cook it just a bit longer. They only added that much sugar to the modern version because sweet/sugars are addictive. The sweeter it is the more will be used and the more will be sold...
Just like you, I was never really into history. Names, dates, and politics were really hard for me to remember and relate to. It wasn't until I started watching your historical videos that I learned that I needed a "lens" (as you put it) to see and finally understand history! I've learned the best way for me to learn about history is through learning how every day people lived. Whether it's what they ate, how they cooked, how they did their make up, or even how they did their hair- Learning about these things help me understand history much more than trying to memorize every war and treaty ever signed. Thanks for opening my eyes!! :D
If I remember correctly you’re in Rhode Island? I’m about an hour and a half hours away in Mass. my brother lives in providence and every time I go visit I stop at Portuguese store Chavez it’s in Fall River and stop at a Portuguese bakery. Growing up in Sao Miguel and now living in America it’s definitely nice to have a little of home in simple times like groceries!
I didn't realise there was so much history to ketchup! I LOVE THIS FREAKIN CHANNEL IMPORTANT EDIT: I just realised I lost the "❤" Emmy left on my comment BECAUSE I edited to say thank you. Future reference for any of you reading this- don't edit your comment after it's been liked by the youtuber. D'oh!😂
This is so silly but it's almost 2am here in London which means it's my birthday (🎉) and I've just seen Emmy has liked my comment and it feels like a lil bday present so thank you so much Emmy ☉❤
So, I'm new, but have been binging this series. Not sure if you take recommendations, but Stack Cake is one you might want to research and try. It's an Appalachian dessert that is served on holidays and special occasions, originally used as wedding cakes, as well. It has a long history, and was very popular because it was (still is) cheap to make, since all the ingredients were/are pantry staples. I always looked forward to grandma's Stack Cake on Thanksgiving.
About 5 years ago I made a ketchup recipe from a copy of our town's ketchup factory. It was from approximately the same time period. It took alot of converting as it was written for bushels of tomatoes. It also had loads of spices that I had to source. It was very interesting but when I served it in my shop, I doubt people understood the cultural importance. The town employed many people in the manufacturing of the ketchup. No one could remember why the factory stopped working. It was assumed to have been because of a fire in the plant. Mount Holly NJ.
Medieval Europe loved sauces. They were a staple and there were many different varieties. From herbs mixed with verjus and pepper to finely crushed almonds with garlic and salt (one of my favourites) to different kinds of mustards and mixtures heavy with cinnamon, long pepper, cloves and ginger, brought together with vinegar or wine.
I love you so much. I absolutely adore your content on both channels. Thanks for being such a reliable source of entertainment AND education. I learn new things from you all the time.
Most of the recipes that Africans would make would variations of items that they cooked for the slave owners. Like soul food, is really African version of what the plantation owners wanted them to make
@LagiNaLangAko23 They did, and still do use vinegar in cooking. It obviously wouldn't have been a concentrated version like you can buy in a store today, but a natural vinegar made by allowing a fermented fruit or cactus juice to be naturally inoculated with acetobacter. In modern times, it's typically used as a healthful tonic. In pre-colonial days, it was the result of an attempt to preserve fruit (the juice, rather) for use when the fruit was no longer in season.
I have been watch you since 2013-2014 and I have learned a lot from you, I just wanna share my gratitude to you and the content you create. Thank you Emmy for making UA-cam a fresh place of knowledge and entertainment.
I made the Confederate ketchup today out of curiosity (though had to estimate the amount of nutmeg) and it turned out really well! A really nice blend of spices that I haven't experienced before :) thank you for the interesting venture into historical recipes~
I had that question too! What amount of nutmeg did you use? What about mace? Thank you!! I'd like to make both of these recipes with my daughter (she's learning about the civil war in school right now.). Thank you!
Hey Emmy! Love the channel, and I have some advice for your Confederate ketchup! I used to help my great grandfather prepare this stuff as a small child, our family's recipe is over 170 years old (however we're from Kansas, so I'm not sure how we acquired it) but he changed a couple of things after serving in the Korean war. Use 3 tbsps of ground Gochugaru (Korean Red Peppers) instead of the red peppers you used, reduce the vinegar by half, and adding a smidgen (smidgens are about half of a FULL pinch using the index finger and thumb, meaning they are completely separated from each other with a full pinch) of brown sugar will do wonders for your ketchup. Other "pro" tips for the best confederate style ketchup that can be used for many dishes and not just dipping, is 1: broil the tomatoes in the oven using a cast iron skillet at 500°---also add 4 yellow pearl onions to the first batch in the oven---for about 10-15 minutes or until a small portion of the tomato skin has blackened and THEN you crush the tomatoes (should be soft enough to fork it out of the skin and use a potato smasher in the skillet) and slice the onions into three pieces add the onions to the pot (no heat). After straining (leave a bit of the pulp with it), Add 1/2 tbsp of dried oregano and 1/4 tsp of dried thyme, and a 1/2 tsp of garlic powder to your current recipe (keeping the vinegar in mind). Now, THE MOST IMPORTANT PART! 2: When bringing it all together in your pot, add a tbsp of butter and saute the onions to caramelization first, then add all other ingredients, and 1 lb. of pork neckbones. During the cook, these bones and onions are essential though it takes longer to cook the ketchup. Take the time to get the bones from a butcher and not the supermarket, butchers tend to leave a good amount of all the tissues that contain the most collagen and butchers love to get rid of neckbones. I cannot stress enough how important this is for optimal flavor intensity, and overall dish diversity. Even though we're talking about pork; it can still be used with beef, lamb, duck, rabbit, or any other red meat (and select birds) and the bones will be removed after cooking. You'll need to cook at medium/medium high CONTINUALLY stirring (to prevent burning) until it reaches a light boil, reduce heat to simmer stirring occasionally for 20 minutes (no lid, this helps thicken it) and repeat until you've reduced the heat to a simmer 3 times. On the third time, leave it on simmer for 30 minutes instead of 20 and leave the pot alone with the lid on. This will allow the average thermal energy of the pork bones to reach proper temp and ensure food safety. Check the bone temp, when they're at the right temp remove the bones and onion, eat the small amount of meat from the bone with the onion (its delicious, falls right off the bone, and my grandfather made it a tradition, so, it's part of the recipe lol). Keep simmering at medium-low temp until you reach a desired consistency. Now you are ready to serve! Try it with your favorite meatloaf recipe instead of regular ketchup; that's always a good start if you've never experienced authentic Confederate Ketchup. Fries may not work so well, but they won't taste bad or anything. Old-school ketchup is supplemental to dishes, not a dip necessarily and you'll know this as soon as you taste it. As a dip, try caramelizing some carrots [marinated in beef broth (just enough to get them wet with a small pool), pinch of salt, and as much black pepper and cilantro as you want for 30 minutes just don't over do it with the seasoning, rationality is key] and dip the slices. You will not be disappointed! My dad did it with raw apples (sounds gross, but it's okay I guess). Sorry for the length, hope you try it, and yes I liked and subscribed!
Great comparison, As soon as you mentioned that there were peppers in the Confederate version, I had a feeling that you'd prefer it. I'd really like to see you make mushroom ketchup. 🧙🏼♀️
This is interesting. I never realized how much difference there was in the food between the North and the South. Funny thing is that many of the same European ethnic groups settled both the North and the South but the two areas turned out so different. It would be nice to explore the interplay between European traditions and African American food ways and those of native Americans. You know we Southerners must cover everything in black pepper to make sure we can wake the dead. I also remember the Georgia episode of Andrew Zimmern's Bizarre Foods where he retraced Sherman's March to the sea. Zimmern was with a group of historical re enactors and he shared a piece of real hard tack that was over a hundred and fifty years old. You could have heard a pin drop. Grown men were overcome with emotion and were practically bawling like babies with the honor of such a shared spiritual experience. Some of the most profound recollections are of first of smell, then taste, then touch, then sound, and lastly sight. With that I bid you a good night.
Stacy Frederick The North generally has more ancestry linked to not only to England but also to places like Sweden or Poland. The South has a lot of English, African American, and some Spanish ancestry. Also, the South gets a lot hotter and the North a lot colder, which also probably has a big impact on food.
@@whydidppltakemyname Don't forget the Scots-Irish, Highland Scots, the Irish, the Welsh, the French, Portuguese, German, Prussian too. The food stuffs available in a colder climate would make a difference. But the same spices and seasoning would probably still be available. It may be a function of social class, religious beliefs, the ethnic origin of each group. Have you ever heard the saying that the North won the Civil War because they had more Irish?
@@whydidppltakemyname Don't forget the French, the Cajuns were Canadian French, the French Quarter in New Orleans still has some of the best food in the world.
I just 💗 this channel...I never leave feeling sad, or less than, or like I have to buy some expensive makeup or whatever... it’s just this peaceful slice of light and positivity💗💐🌞🌻
@Belinda Babette It's obviously a joke, not a very good joke but it's a joke never the less, and saying something tastes better doesn't mean it is morally better. If I had spaghetti made from a serial killer, and If I said it was good, that doesn't mean the Person who made it is perfectly moral and pure.
My Mom spent all summer canning vegetables for us to eat during the winter. One of the things she always made was ketchup. Judging by these two different recipes Mom must have used a variation of the Yankee version. (Makes sense since we are from Indiana) It tasted kind of sweet and spicy, kind of like spaghetti sauce. I remember she would strain the juice from the tomato pulp by placing the tomatoes in an old pillow case and tie it from an upper cabinet and the juice drained into a bowl below. As a kid I didn’t appreciate all the hard work she put in all summer in that hot, in air condition kitchen but I do now.
I made two kinds of ketchup last year and they both came out really well! One was made with orange jubilee tomatoes and the other was made with some kind of red grapes (I think flame red). The grape ketchup was odd because it was really sweet but also really tangy at the same time. The recipe compared it to barbecue sauce
Love this hard times series. Would love to see more. How about a video on what foods were served in soup kitchens or Hooverville (s) during the Great Depression? Or, maybe a video of what the Irish had to eat during the potato famine.
You should try fermenting/aging them! They will likely mellow some of the intensity but add some complexity. I imagine these condiments would historically involve some fermentation since they were sitting around before modern refrigeration.
Emmy thanks for this look at civil war ketchup. It was very interesting. These old recipes are so fascinating to see how they were made, way back when they were "new" recipes.
😎 Although this is a reference to historic recipes, the difference between north-eastern & south-eastern food and recipes still has differences. For instance, in the southeastern states, grits are eaten usually with butter &/or cheese for breakfast. Whereas in the northeastern states, grits are mainly eaten with sugar. Fried chicken recipes of the southeastern states have a clearer difference than its' northern counterparts. Southern recipes in the USA seem to be more rich and have more calories, even today! I noticed that people from the southeastern regions view food somewhat differently than the northern states. For example, in the southern states, food is a way to get the family to come together for Sunday dinner, ease the pain of widows before and after a funeral, and to celebrate numerous occasions ( not just Federal holidays or the SuperBowl..lol.). There still are historical ways of doing things ( concerning recipes and cooking) that have been passed on to generation to generation for both the Northern and the Southern states that were from the early 1800's onward! Overall, awesome video and topic!
Lol the Anthony Bourdain said this about southern cuisine. Everyone praises and claims how good it is but will never speak on the actual root and origins of the cuisine.....Slaves and their descendants. That is the history of southern food, widely coined as soul food during the Great Migration when African American started to escape the south to the north, and Midwest. They took their recipes with them.
The etymology sources I know say it comes from either Malay and probably farther back from Hokkien dialect Chinese kê-chiap (meaning "brine of pickled fish.") Which makes sense to me, as the earliest "ketchups" were not tomato-based sauces. The word goes back in English to at least the early 1700s, where they were a fish sauce, and tomato ketchups didn't really start to become popular up until the 1800s.
For example, here's a recipe from 1739 for "English Katchup" (on page 91). It contains vinegar, shallots, white wine, anchovies, mace, ginger, cloves, peppercorn, nutmeg, lemon peel, horseradish and, optionally "the clear liquor that comes from mushrooms": books.google.com/books?id=XvMHAAAAQAAJ&printsec=frontcover&dq=ketchup+recipe&hl=en&newbks=1&newbks_redir=0&sa=X&ved=2ahUKEwjAsZOGoNbmAhVUZM0KHd8GBh0Q6AEwAHoECAAQAg#v=onepage&q&f=false
Being on a low carb diet, I looked into sugar free ketchup and have been blown away by Heinz's Sugar Free ketchup is! It actually has a good amount of spice flavor and doesn't taste overly sweet. Definitely a more pronounced black pepper taste. I highly recommend it! 👍
Make peace. Mix the two together.
There you go! 🙌🏼
I don’t think they would have given up on the idea of slavery.
@@emmymade Totally Agree! :)
It... didn't create diarhea, right? :worried: >_>
@@sainttan Lol
As an archaeologist that specialised in battlefields, i have to say a big thank you for making this video and giving such a clear shout out to your sponsor! Battlefields are so easily destroyed by construction, looting and reckless re-enactment (big problem in Britain) that they need looking after so raising public awareness is vital, and as always the way you you handle difficult and serious historical subjects is refreshing and inspiring, and i honestly wish more people worked to make history and archaeology as interesting and engaging as you do.
hmm if only people cared about indigenous lands the way they look after war zones...
@@aereid6 I'm sure you work tirelessly for the preservation of indigenous lands; when you're not uploading vids about yachts and parties. Put your money where your mouth is or stfu.
SweetJellyCubes2 this may be a weird question, but has it been hard to find a job in that field since graduating?
Wade Zane Goddamn right! Both are beautiful and hold tragedies as well so we should work together to preserve them.
@@wadezane10 I graduated with a double major in Indigenous studies and I am a public school teacher. Not only are we completely underpaid, but we work tirelessly to ensure the health and safety of our kids (especially at our school it is mainly refugees and low-income). I work as an Aboriginal youth advocate for the downtown east side mentoring Aboriginal youth and fighting barriers to public services. As well I make curriculum for the Vancouver school board to properly address Indigenous issues in the classroom. So before you make assumptions off a 10 minute travel video, don't.
The History Channel has a series called " The Foods That Built America " . It's about ten hours long but it covers almost everything from colonial times to the present . Worth watching !
Dan Kauffman is it on yt?
My husband and I love that show!
I just watched it on Hulu. It was awesome!
How interesting!
That was a really awesome show. I knew about Post and Coke, but learning about the others and how they affected the country as a whole was eye opening.
Hey Emmy,
I’m leaving for basic military training for the Army as of tomorrow. Because I’m away for two and a half months without being able to see your videos, I just wanted to say thank you for always keeping my mind interested and making such amazing videos! You always manage to teach me new things and I find every fact you mention extremely interesting!
Thanks for everything you do!!
Good luck to you! ❤
Good luck dude! Find your reason and hold it
iRaccoon Good luck and enjoy yourself!
good luck
Good luck and stay strong! May God be with you
One of my cats is named Nutmeg, so every time you'd say "nutmeg" she thought somebody was calling for her lol, great video as always Emmy
light9715 that's so pure
😻
For the love of God don't watch Townsends with her: ua-cam.com/channels/xr2d4As312LulcajAkKJYw.html
Adorable
@@aoeulhs I was about to say! 😂
You should check out “cameline sauce”. It was a red wine based condiment common in Medieval Europe and is believed to be one of the first commercially sold condiments. Recipes vary from place to place but it’s considered the ketchup or barbecue sauce of its day.
I must check this out
She should try Garum, its a roman fish sauce that they put on everything very much like ketchup
I should try outrunning the law
Hope she sees this! Sounds interesting
That sounds interesting! I hope she makes a video about that someday!
Petition to have Emmy certified as a national treasure?
I second that !
Third!!!💕🌸
Here here!
Amended: Petition for Emmy to appear in the next "National Treasure" film - help steal Lincoln's personal recipe stash or something :-)
Or a wonder of the world
"Is everything better with fried potatoes?"
Short answer: Yes
Long answer: ...Yes
All signs point to Yes
Sounds weird, but try tartar sauce on fries! Yum!
@@MelanieCravens It's delicious but so fattening that I have to avoid it. It's one of those foods you can't stop eating.
Wouldn't the long answer be "absolutely", "positively", "affirmative", etc lol
Great minds think alike
Emmy I doubt you'll ever read this but, I just wanted to say you are my Happy Place. I started watching you when I saw your One chip challenge and have been subbed and viewing you ever since. I don't have a family I don't cook I don't do much of anything but work and play some games sleep and repeat. I get stressed and angry and sad at times and watching your videos with your genuine enjoyment of what you do, your humor, your calm pleasant approach to everything you do. I just feel calm and relaxed and all the stresses and issues of my life disappear for a few minutes. Thank you for what you do, you deserve everything you have and more, thank you from the bottom of my mangled heart for keeping me sane calm and level headed. Thank You for being my Happy Place.
This is by far the coolest sponsorship I’ve ever seen on a UA-cam video! I love that they asked you to talk about your connection to food and history, and the way you compared all three AND gave the history of ketchup was wonderful. Easily one of my favorite videos you’ve ever made!
E M M Y! ketchup soup saved me at a new job when i had no money for lunch i love you channel so much
The homemade stuff does sound like a great soup base...
"Did you know that mace and nutmeg are from the same fruit?"
*cautiously peers over at his Townsends watch history.*
Needs more nutmeg!
I was looking for this comment. :)
I would love to see a collab with Emmy and Townsends!
I was thinking she should try the mushroom catsup
This made my day
*smiles at her Townsends playlist*
Townsends gang 4 lyf. Also big love to Mrs Crocombe yo
Thank you for supporting your local library, Emmy!
Thank you SO MUCH for having interesting sponsors. Yes, you have had the usuals...audible, the mushroom coffees, skill share, etc....but then you also had dirt/compost...and now this!! Perfect. 😊
Because they know Emmy's viewers are cool enough to be interested in that stuff 😎
@@k3upikachu Very true! But it also shows that she isn't lazy when it comes to her content (we already knew that!). 😁
Your voice is so soothing, I swear. I'm French and I just love listening to your videos until I fall asleep. But usually you just make me hungry ☺️
Laura Wimmer I wish she’d do asmr
Hello from Lyon 💗🇫🇷
During the civil war the southern ketchup would likely be served on top of biscuits similar to modern tomato gravy
Jon Solsvig I love tomato gravy! It’s a humble but delicious food.
@@ohjalapeno I'll have to try it that sounds great! I usually have biscuits with gravy or honey
Get a cheesy biscuit even, that I think would be excellent with a tomato gravy.
Mastathrash oh my gosh, that sounds amazing! Like grilled cheese and tomato soup.
You should watch Townsends UA-cam channel! They do a lot of exploring history through food!
She's hailed them in other recipes. I would like to see her do a collab with John. Couldn't you just see Emmy in period garb? 😍
Townsends is great!
Mimi de Seda Oh! Traditional colonial garb or traditional Chinese? 🤔🤔🤔
@@glamazon6172 ooh right?
@@marim0y They sure would have a great time .
I love learning about history through food!
Like how in the Philippines, they made "banana ketchup" because tomatoes were expensive and hard to come by but there were a lot of bananas!
boredoutofherwits I love banana ketchup. Tastes delicious despite the unusual name. I prefer it to regular ketchup.
i would love to see Emmy make banana ketchup
boredoutofherwits
Ketchup is just a sauce, it can be made out of everything, the original was not even made from tomatoes.
Banana ketchup is soooo good. So stinkin good
Banana ketchup is gross, yucky texture and overly spicy
before i hear the verdict, the confederate style seems like heinz and union sounds like hunts ketchup
The confederate ketchup was like they were trying to make a pie and the spices fell into their tomato sauce and they went with it.
Best comment ever
Lol....
@maggie millican Youre probably right!
I hear tell that's how peanut butter cups were invented as well...
"You Sir, have got your chocolate in my peanutbutter!"
"I'm afraid YOU have gotten your peanutbutter in my chocolate!"
And boom...pb cups 🤣🤣
,,Family guy" fan I see? ;)
I have eaten southern ketchup, yours looks just like it. My ex husband's Memaw made and canned it every year.
Doesn't look or taste like modern ketchup, but it was so good.
I would love to see you tackle some precolumbian trade recipes from asia/europe. No tomatoes, peppers, corn, squash, etc.
She already made it!! Last week a recipe from the re coquinaria of Apicius!
Imagining what we eat today without new world foods it’s mind blowing. It would be neat to see her do more old world recipes
"Freshly grated tomato" never thought i'd hear that before lol
Why not?🤔
@@LiTtLePuNkiE0 it's not a matter of 'why not'. What seems normal to you might not be to someone else.
@@LiTtLePuNkiE0 because its a tomato
The tomato in pan con tomate (tomato on toast) has to be grated. And it's so simple yet delicious.
My great-grandma used to make what she called "chow chow" which sounds awfully similar to the Confederate ketchup recipe, though hers was a little bit greener. We ate it over fried pork chops, meat loaf, field peas, greens, and pretty much anything else that would stand still long enough.
🧙🏼♀️
I make fruit ketchup every year. Basically like the confederate version you just made, but with apple, pear, peach and sugar.
I had some with my lunch of sausage and forbidden rice today, it was delicious
Oooh what's forbidden rice?
This sounds quite interesting. What is the recipe? :)
Please, I need to know what is this forbidden rice you speak of. Do tell!
Rose, Forbidden rice is typically just black/purple rice.
The Confederate recipe reminds me of my step-mother's "chow-chow", which is almost like a Southern version of salsa. We eat it on eggs, biscuits, black-eyed peas, etc.
I feel like salsa is already a pretty southern thing lol.
We only ever have chow with bbq
So-stinkin’-cute squad reporting for duty 😤
Absolutely love this series of your channel. I am not very good at remembering dates but when it comes to these type of things it makes it easier for my mind to get the time period and understand it a little better. I actually work in a retirement home as an aide and I always mention some of these recipes and it's interesting that they remember the WW2 and some of their meals during the depression. Thank you very much for your amazing work Emmy!!!!
I'm sure you get to hear a lot of good stories about how people lived their lives. 🙏🏼
It would be an amazing experience to make a book (recipe or not), to write down the recipes and some stories that go with them for each family. I miss older folks in the family and the recipes that I can’t find because they didn’t write them down. My grandmas cookies and jams. My moms swiss steak and goulash.
My husbands G-Ma’s and G-PA’s Mexican cooking.
At least to me it would be neat to have a history based cookbook from local people.
The closest I get is some church fundraiser recipe books that were printed in the 1970’s and 80’s. They have the persons name but they are lacking in the story of the person who donated the recipe.
My husband does civil war reenacting as a hobby! I’ll save this to watch with him later 😁
Sweet!
Has the south won yet?😉
Cool
I'm so tired and was headed for an early bed but was glad this was in my feed. 😊 I guess I'm watching Emmy now.
Thank God for emmmadeinjapan. Debating the pros and cons of employer provided insurance versus state insurance is making me physically ill. I take solace in these videos. Eat The Ducky Moss. Yes yes yes.
Short answer on the insurance: always go for employee provided. The premiums and co-pays are lower and the insurance is better. Because it's a group plan, vs. an individual plan like State or ACA plans, you'll get better overall coverage, more options and less chance of something being denied.
Feel so sorry for you that you have to make those decisions. Vive La France 💗🇫🇷
Emmy is the cutest thing I have ever seen. I just love her videos.
My condiments Emmy, I always relish your historical videos!
I find your videos so relaxing after a long day. It’s nice to let my brain wind down with some wholesome entertainment. Thanks Emmy, you are appreciated so darn much. Plz don’t ever change!
WOW! None of my favorite cookbooks are that clean...
I rarely follow recipes exactly. I'm moved to strain the Confederate version and cook it just a bit longer.
They only added that much sugar to the modern version because sweet/sugars are addictive. The sweeter it is the more will be used and the more will be sold...
Just like you, I was never really into history. Names, dates, and politics were really hard for me to remember and relate to. It wasn't until I started watching your historical videos that I learned that I needed a "lens" (as you put it) to see and finally understand history! I've learned the best way for me to learn about history is through learning how every day people lived. Whether it's what they ate, how they cooked, how they did their make up, or even how they did their hair- Learning about these things help me understand history much more than trying to memorize every war and treaty ever signed. Thanks for opening my eyes!! :D
The respect you have towards each recipe you make is amazing!! ♥️ care to try any Portuguese recipes!??
If I remember correctly you’re in Rhode Island? I’m about an hour and a half hours away in Mass. my brother lives in providence and every time I go visit I stop at Portuguese store Chavez it’s in Fall River and stop at a Portuguese bakery. Growing up in Sao Miguel and now living in America it’s definitely nice to have a little of home in simple times like groceries!
Emmy, I so enjoy your channel. Your personality, your ability to put your tastebud sensations into words, your final silly clip. Thank you!
I didn't realise there was so much history to ketchup! I LOVE THIS FREAKIN CHANNEL
IMPORTANT EDIT: I just realised I lost the "❤" Emmy left on my comment BECAUSE I edited to say thank you. Future reference for any of you reading this- don't edit your comment after it's been liked by the youtuber. D'oh!😂
This is so silly but it's almost 2am here in London which means it's my birthday (🎉) and I've just seen Emmy has liked my comment and it feels like a lil bday present so thank you so much Emmy ☉❤
ua-cam.com/video/29u_FejNuks/v-deo.html Townsend's ketchup video from 2012.
Happy birthday!
@@oabuseer happy birthday!!!
Yea I learned that the hard way too lol, someone hearted my comment but I had a spelling error and then I tried to fix it lol
I always enjoy hearing your take on the flavors. Thanks for making these videos.
It would be cool to see if you could achieve a smooth consistency with the Confederate recipe.
So, I'm new, but have been binging this series. Not sure if you take recommendations, but Stack Cake is one you might want to research and try. It's an Appalachian dessert that is served on holidays and special occasions, originally used as wedding cakes, as well. It has a long history, and was very popular because it was (still is) cheap to make, since all the ingredients were/are pantry staples. I always looked forward to grandma's Stack Cake on Thanksgiving.
I was having an Emmy-A-Thon great timing!!!
Townsend’s did the mushroom ketchup too, Emmy you and Townsends would be an awesome collab for food!!!!
Love the history lessons ❤️👍🏻 Keep up the great work!
About 5 years ago I made a ketchup recipe from a copy of our town's ketchup factory. It was from approximately the same time period. It took alot of converting as it was written for bushels of tomatoes. It also had loads of spices that I had to source. It was very interesting but when I served it in my shop, I doubt people understood the cultural importance. The town employed many people in the manufacturing of the ketchup. No one could remember why the factory stopped working. It was assumed to have been because of a fire in the plant. Mount Holly NJ.
This is what I subscribed for!
Your rock E✌️
🙌🏼
Medieval Europe loved sauces. They were a staple and there were many different varieties. From herbs mixed with verjus and pepper to finely crushed almonds with garlic and salt (one of my favourites) to different kinds of mustards and mixtures heavy with cinnamon, long pepper, cloves and ginger, brought together with vinegar or wine.
love your historical aspect to food darl... keep on smiling too
I have an intensely severe migraine and your voice is so soothing it’s actually helping ❤️
If you combine them you get a more perfect union
I love you so much. I absolutely adore your content on both channels. Thanks for being such a reliable source of entertainment AND education. I learn new things from you all the time.
🧙🏼♀️ And OMG, the southern ketchup goes on the biscuits (after it's cooked down some), not the fries.
I really love this idea Emmy. This was so fun to watch. I'm playing some catch up on your videos. I can't wait to see the rest of them!
Great vid. And now I want to make my own ketchup. I mean, ketchup with zing instead of high fructose corn syrup? Yes, please.
Just found your channel and love your personality and learning so much in the kitchen. Keep up the great work and fun!
The confederate ketchup is contains peppers because it is likely based off of African harissa
Actually peppers come from the americas. People indigenous to the americas domesticated them. If anything, it's likely based off one of their recipes.
Most of the recipes that Africans would make would variations of items that they cooked for the slave owners. Like soul food, is really African version of what the plantation owners wanted them to make
It reminds me of curry ketchup
@LagiNaLangAko23
They did, and still do use vinegar in cooking.
It obviously wouldn't have been a concentrated version like you can buy in a store today, but a natural vinegar made by allowing a fermented fruit or cactus juice to be naturally inoculated with acetobacter.
In modern times, it's typically used as a healthful tonic.
In pre-colonial days, it was the result of an attempt to preserve fruit (the juice, rather) for use when the fruit was no longer in season.
I have been watch you since 2013-2014 and I have learned a lot from you, I just wanna share my gratitude to you and the content you create. Thank you Emmy for making UA-cam a fresh place of knowledge and entertainment.
❤️❤️❤️
I love the hard time series! Keep it upp
I love these ancient/historical recipes, it really brings out the culinary anthropologist in you! 💖
I made the Confederate ketchup today out of curiosity (though had to estimate the amount of nutmeg) and it turned out really well! A really nice blend of spices that I haven't experienced before :) thank you for the interesting venture into historical recipes~
I had that question too! What amount of nutmeg did you use? What about mace? Thank you!! I'd like to make both of these recipes with my daughter (she's learning about the civil war in school right now.). Thank you!
Thanks for sharing Emmy! After a rough day watching your vids brings me unending joy! Much love from Montana!✨💖✨
The oldest English recipies I’ve seen call the sauce catsup or katsup
Like that time Mr. Burns went grocery shopping
Love your Kate Bush profile pic ❤
@@andrewthezeppo ketchup... Catsup... Ketchup.... Catsup.
In the Pocono Pa It says Catsup on the aisle markers at the grocery store.
Marco Total it’s actually me painted in a Kate bush style!
Hey Emmy! Love the channel, and I have some advice for your Confederate ketchup! I used to help my great grandfather prepare this stuff as a small child, our family's recipe is over 170 years old (however we're from Kansas, so I'm not sure how we acquired it) but he changed a couple of things after serving in the Korean war. Use 3 tbsps of ground Gochugaru (Korean Red Peppers) instead of the red peppers you used, reduce the vinegar by half, and adding a smidgen (smidgens are about half of a FULL pinch using the index finger and thumb, meaning they are completely separated from each other with a full pinch) of brown sugar will do wonders for your ketchup. Other "pro" tips for the best confederate style ketchup that can be used for many dishes and not just dipping, is 1: broil the tomatoes in the oven using a cast iron skillet at 500°---also add 4 yellow pearl onions to the first batch in the oven---for about 10-15 minutes or until a small portion of the tomato skin has blackened and THEN you crush the tomatoes (should be soft enough to fork it out of the skin and use a potato smasher in the skillet) and slice the onions into three pieces add the onions to the pot (no heat). After straining (leave a bit of the pulp with it), Add 1/2 tbsp of dried oregano and 1/4 tsp of dried thyme, and a 1/2 tsp of garlic powder to your current recipe (keeping the vinegar in mind). Now, THE MOST IMPORTANT PART! 2: When bringing it all together in your pot, add a tbsp of butter and saute the onions to caramelization first, then add all other ingredients, and 1 lb. of pork neckbones. During the cook, these bones and onions are essential though it takes longer to cook the ketchup. Take the time to get the bones from a butcher and not the supermarket, butchers tend to leave a good amount of all the tissues that contain the most collagen and butchers love to get rid of neckbones. I cannot stress enough how important this is for optimal flavor intensity, and overall dish diversity. Even though we're talking about pork; it can still be used with beef, lamb, duck, rabbit, or any other red meat (and select birds) and the bones will be removed after cooking. You'll need to cook at medium/medium high CONTINUALLY stirring (to prevent burning) until it reaches a light boil, reduce heat to simmer stirring occasionally for 20 minutes (no lid, this helps thicken it) and repeat until you've reduced the heat to a simmer 3 times. On the third time, leave it on simmer for 30 minutes instead of 20 and leave the pot alone with the lid on. This will allow the average thermal energy of the pork bones to reach proper temp and ensure food safety. Check the bone temp, when they're at the right temp remove the bones and onion, eat the small amount of meat from the bone with the onion (its delicious, falls right off the bone, and my grandfather made it a tradition, so, it's part of the recipe lol). Keep simmering at medium-low temp until you reach a desired consistency. Now you are ready to serve! Try it with your favorite meatloaf recipe instead of regular ketchup; that's always a good start if you've never experienced authentic Confederate Ketchup. Fries may not work so well, but they won't taste bad or anything. Old-school ketchup is supplemental to dishes, not a dip necessarily and you'll know this as soon as you taste it. As a dip, try caramelizing some carrots [marinated in beef broth (just enough to get them wet with a small pool), pinch of salt, and as much black pepper and cilantro as you want for 30 minutes just don't over do it with the seasoning, rationality is key] and dip the slices. You will not be disappointed! My dad did it with raw apples (sounds gross, but it's okay I guess).
Sorry for the length, hope you try it, and yes I liked and subscribed!
I want to try the fried mozzarella sticks on the confederate sauce!!!!
Loved this! I love History. And, I truly enjoy when you give us a guide to taste it as well. Thanks again Emmy. You rock!
Nothing beats southern comfort foods!
Your channel is AMAZING! Thanks so much for all of your videos!
Great comparison, As soon as you mentioned that there were peppers in the Confederate version, I had a feeling that you'd prefer it. I'd really like to see you make mushroom ketchup. 🧙🏼♀️
You help me with my anxiety! I friggin Adore you Emmy! Amazing content like usual! ♥️
This is interesting. I never realized how much difference there was in the food between the North and the South. Funny thing is that many of the same European ethnic groups settled both the North and the South but the two areas turned out so different. It would be nice to explore the interplay between European traditions and African American food ways and those of native Americans. You know we Southerners must cover everything in black pepper to make sure we can wake the dead. I also remember the Georgia episode of Andrew Zimmern's Bizarre Foods where he retraced Sherman's March to the sea. Zimmern was with a group of historical re enactors and he shared a piece of real hard tack that was over a hundred and fifty years old. You could have heard a pin drop. Grown men were overcome with emotion and were practically bawling like babies with the honor of such a shared spiritual experience. Some of the most profound recollections are of first of smell, then taste, then touch, then sound, and lastly sight. With that I bid you a good night.
Stacy Frederick The North generally has more ancestry linked to not only to England but also to places like Sweden or Poland. The South has a lot of English, African American, and some Spanish ancestry. Also, the South gets a lot hotter and the North a lot colder, which also probably has a big impact on food.
@@whydidppltakemyname
Don't forget the Scots-Irish, Highland Scots, the Irish, the Welsh, the French, Portuguese, German, Prussian too. The food stuffs available in a colder climate would make a difference. But the same spices and seasoning would probably still be available. It may be a function of social class, religious beliefs, the ethnic origin of each group. Have you ever heard the saying that the North won the Civil War because they had more Irish?
Stacy Frederick I actually had not heard that!
@@whydidppltakemyname Don't forget the French, the Cajuns were Canadian French, the French Quarter in New Orleans still has some of the best food in the world.
@@candidethirtythree4324 New Orleans has great food! Crawfish down there is the best!
Wow, now this is a cooking show I will watch and recommend! I love the historical background provided and in such a pleasant manner.
You need your own tv show
I just 💗 this channel...I never leave feeling sad, or less than, or like I have to buy some expensive makeup or whatever... it’s just this peaceful slice of light and positivity💗💐🌞🌻
Before I watch, I’m going to guess the Confederate version tastes better. Because everyone knows the best food comes from the South.
Sugar Heart oh yes that much is certain.
You know it!
Sugar Heart truth!!!
@Belinda Babette are you dense? No one alive today had anything to do with civil war or slavery in the US.
@Belinda Babette It's obviously a joke, not a very good joke but it's a joke never the less, and saying something tastes better doesn't mean it is morally better. If I had spaghetti made from a serial killer, and If I said it was good, that doesn't mean the Person who made it is perfectly moral and pure.
This is an awesome video. Thanks for teaching us and making history fun, Emmy!
Love you Mrs. Emmy. Hailing from the Caribbean. (Grenada)💞
Virgin Islands here! 🇻🇮
👋🏼
@@emmymade Thank you so much for the reply. You really inspire me to be myself and do what i love.
My Mom spent all summer canning vegetables for us to eat during the winter. One of the things she always made was ketchup.
Judging by these two different recipes Mom must have used a variation of the Yankee version. (Makes sense since we are from Indiana)
It tasted kind of sweet and spicy, kind of like spaghetti sauce. I remember she would strain the juice from the tomato pulp by placing the tomatoes in an old pillow case and tie it from an upper cabinet and the juice drained into a bowl below.
As a kid I didn’t appreciate all the hard work she put in all summer in that hot, in air condition kitchen but I do now.
Watching from England...Love you Emmy💜💜💜💜💜💜💜💜💜💜💜
I was hoping to see you try them mixed! But it was informative and fun as always!
Who knew that there were different ketchup recipes to battle over huh
Thank you for an honest evaluation. Thanks for the history!!
Ketchup packets from McDonalds is my all time favorite food
I made two kinds of ketchup last year and they both came out really well! One was made with orange jubilee tomatoes and the other was made with some kind of red grapes (I think flame red).
The grape ketchup was odd because it was really sweet but also really tangy at the same time. The recipe compared it to barbecue sauce
*When french fry is life*
💕😋😊👆👉👆👉💕
Love this hard times series. Would love to see more. How about a video on what foods were served in soup kitchens or Hooverville (s) during the Great Depression? Or, maybe a video of what the Irish had to eat during the potato famine.
4:52 - Amazing autofocus magic -- what camera can do that?!
You should try fermenting/aging them! They will likely mellow some of the intensity but add some complexity. I imagine these condiments would historically involve some fermentation since they were sitting around before modern refrigeration.
Heinz vs Hunts Civil War
now THIS is my kind of content!!! It would be a cool follow up video to try these ketchups on other wartime recipes !
"Is everything better with fried potatoes?"
Jacksepticeye : "YES!"
i love this concept of recipe battle
My favorite UA-camr 😊
Emmy thanks for this look at civil war ketchup. It was very interesting. These old recipes are so fascinating to see how they were made, way back when they were "new" recipes.
Revolutionary war ketchup was made from mushrooms.
So true
@@robroycahala-barrow3485 I always wanted to make it
@@airscoutborne Townsends has a recipe on UA-cam.
ua-cam.com/video/29u_FejNuks/v-deo.html
@@roxanne533 Thank you!
😎 Although this is a reference to historic recipes, the difference between north-eastern & south-eastern food and recipes still has differences. For instance, in the southeastern states, grits are eaten usually with butter &/or cheese for breakfast. Whereas in the northeastern states, grits are mainly eaten with sugar.
Fried chicken recipes of the southeastern states have a clearer difference than its' northern counterparts. Southern recipes in the USA seem to be more rich and have more calories, even today! I noticed that people from the southeastern regions view food somewhat differently than the northern states.
For example, in the southern states, food is a way to get the family to come together for Sunday dinner, ease the pain of widows before and after a funeral, and to celebrate numerous occasions ( not just Federal holidays or the SuperBowl..lol.).
There still are historical ways of doing things ( concerning recipes and cooking) that have been passed on to generation to generation for both the Northern and the Southern states that were from the early 1800's onward! Overall, awesome video and topic!
Lol the Anthony Bourdain said this about southern cuisine. Everyone praises and claims how good it is but will never speak on the actual root and origins of the cuisine.....Slaves and their descendants. That is the history of southern food, widely coined as soul food during the Great Migration when African American started to escape the south to the north, and Midwest. They took their recipes with them.
I'm so inspired to make my own ketchup now!! First things first though, I simply MUST watch Emmy's video to see what each of the two is like ..
Ketchup is actually from cantonese, which is “keh jap" （茄汁）. It literally means tomato sauce.
The etymology sources I know say it comes from either Malay and probably farther back from Hokkien dialect Chinese kê-chiap (meaning "brine of pickled fish.") Which makes sense to me, as the earliest "ketchups" were not tomato-based sauces. The word goes back in English to at least the early 1700s, where they were a fish sauce, and tomato ketchups didn't really start to become popular up until the 1800s.
For example, here's a recipe from 1739 for "English Katchup" (on page 91). It contains vinegar, shallots, white wine, anchovies, mace, ginger, cloves, peppercorn, nutmeg, lemon peel, horseradish and, optionally "the clear liquor that comes from mushrooms": books.google.com/books?id=XvMHAAAAQAAJ&printsec=frontcover&dq=ketchup+recipe&hl=en&newbks=1&newbks_redir=0&sa=X&ved=2ahUKEwjAsZOGoNbmAhVUZM0KHd8GBh0Q6AEwAHoECAAQAg#v=onepage&q&f=false
Being on a low carb diet, I looked into sugar free ketchup and have been blown away by Heinz's Sugar Free ketchup is! It actually has a good amount of spice flavor and doesn't taste overly sweet. Definitely a more pronounced black pepper taste. I highly recommend it! 👍
The South cooks better, even as a Yankee I know this.
But Pittsburgh makes the best ketchup (Heinz)
My Yankee husband can attest to this. I’m convinced my Gumbo is why he decided to stay in the South...and marry me. ;)
I hate southern food.
Hell no
You might be interested in a book by Michael Twitty called The Cooking Gene.