Although today's ketchup is tomato based, it did not appear until about a century after other types. By 1801, a recipe for tomato ketchup was created by Sandy Addison. It was later printed in an American cookbook, the "Sugar House Book". James Mease published another recipe in 1812. In 1824, a ketchup recipe using tomatoes appeared in "The Virginia Housewife". This was an important 19th-century cookbook written by Mary Randolph, Thomas Jefferson's cousin.