Dr. John Cook Bennett of Ohio, USA, developed a prescription for tomato ketchup in 1830.
Dr. Bennett promoted his ketchup as a medicine that could cure diarrhea, jaundice, indigestion and arthritis. Shortly afterwards, Dr. Bennett began publishing a wide range of tomato ketchup recipes, which were then concentrated in pill form and sold nationwide as an effective medicine.
At first ketchup was a mixture of fish or mushrooms, but later Dr. Bennett added tomatoes to ketchup. The purpose of adding tomatoes was to add large amounts of vitamins and antioxidants.
Ketchup, as we know it today with many dishes, was not popular until the end of the 19th century.
