Ketchup without tomato?
Researching the origins of ketchup and have come to learn that the "OG" stuff was a fermented fish sauce condiment from China, that spread to SE Asia and found their way into European hands that pushed it around the globe.
Early recipes, post Asian appearances go something like this; white wine vinegar, shallots, anchovies, white wine, vinegar, pepper, lemon peel, horseradish, cloves, ginger, mace, and nutmeg. Seems like something closer to Worcestershire sauce. Anyways, has anyone actually tried this "dinosaur ketchup"?