Ketchup was not always the sweet, red, tomato sauce we know and love today. Ketchups from the 17th and 18th centuries were often made from fish, oysters, walnuts or mushrooms, and this continued through the Victorian period. Most tasted a bit like our current Worcestershire Sauce and were used by cooks not only because it was a delicious ingredient, but also because these older ketchup recipes could safely be kept for months without refrigeration.
Mushroom Ketchup is still widely used by cooks today and this one from George Watkins adds a spicey flavour and a richness of colour to meat pies (think steak & kidney), soups and gravies.
Water, Salt, Spirit Vinegar, Hydrolised Vegetable Protein (water, hydrolised vegetable protein, salt), Mushroom Powder (3%) (concentrated mushroom juice, maltodextrin), Barley Malt Extract, Spices.
For allergens see ingredients in bold. May also contain peanuts and nuts.
Typical values per 100g:
of which saturates 0.0g
of which sugars 0.1g