Ketchup
The salt in this recipe, which served as a preservative, gives it a very salty taste. This recipe is important because tomato was not widely accepted by people in North America in the early 1800s. Many believed it was poisonous. </ref> 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.