The first published recipe for tomato ketchup appeared in 1812, written by a prominent Philadelphia physician and horticulturist, James Mease. Already in 1804 he had observed, employing the term used for tomatoes in the United States at the time, that “love apples” make “a fine catsup.” Mease said that the condiment was frequently used by the French. The French have never been known for their fondness for tomato ketchup, so it is thought, given the date, that the French he was referring to, were planter refugees from the Haitian revolution.
