Liquamen lycopersici

Liquamen lycopersici est liquamen condimentarium dulce e lycopersicis factum. Colore rubro saepissime est, interdum flavo. Designatio Anglica tomato ketchup a vocabulo Malayano kecap (scilicet "liquamen") mutuata est.

Gastronomia Novae Aureliae: Liquamen e capsicis ("hot sauce") una cum liquamine e lycopersicis ("tomato ketchup") convivis in popina proposita

Bibliographia

• Dan Jurafsky, "The Cosmopolitan Condiment: an exploration of ketchup’s Chinese origins" in Slate (30 Maii 2012)
• "Ketchup" in Andrew F. Smith, ed., The Oxford Companion to American Food and Drink. Oxford University Press, 2007 (Paginae selectae apud Google Books)
• Andrew F. Smith, Pure Ketchup: A History of America's National Condiment, with Recipes. University of South Carolina Press, 1996. ISBN 978-1-57003-139-7
• Andrew F. Smith, The Tomato in America: Early History, Culture, and Cookery. University of Illinois Press, 2001. ISBN 978-0-252-07009-9

Praecepta

• 1804 : Alexander Hunter, Culina famulatrix medicinae, or Receipts in cookery ... by Ignotus (Eboraci: Mawman, 1804) p. 128 ("Tomata sauce")
• 1807 : Maria Rundell, A new system of domestic cookery (2a ed. Londinii: John Murray) p. 116, fide A. Smith; (nova ed., 1808) p. 116 ("Tomata sauce, for hot or cold meats")
• 1817 : William Kitchiner, Apicius Redivivus, or The Cook's Oracle (Londinii: Bagster, 1817) no. 443 ("Tomata catsup")

Nexus externi

Vicimedia Communia plura habent quae ad lycopersici liquamen spectant.

Haec stipula ad alimentum spectat. Amplifica, si potes!