
While we’re talking about enlisting apprentices today, it should be noted that there was precious little difference between an apprentice and an indentured servant, except maybe their age. Thus, the rules that applied to apprentices when it came to enlistment could also be applied to indentured servants, especially inasmuch as some of those rules seemed designed more for them than apprentices.
Also: Mike mentioned James Mease and his ketchup recipe. To clarify, ketchup had been around for hundreds of years, originating in China (or Vietnam; it’s a little fuzzy). What Mease did was add a tomato base, giving us the ketchup that we’re used to putting on our cookout foods. The Chinese stuff, commonly called “kê-chiap” was a fish-based sauce.
Mease’s recipe involved brandy and spices; no sugar or vinegar. Here’s the recipe he published:
Slice the apples* thin, and over every layer sprinkle a little salt; cover them, and let them lie twenty-four hours; then beat them well, and simmer them half an hour in a bell-metal kettle; then add mace & allspice. When cold, add two cloves of raw shallots cut small, and half a gill of brandy to each bottle, which must be corked tight, and kept in a cool place.
*Mease called them “apples” because he was using the French word for tomatoes, “pommes d’amour” or “love apples.”
Anyway, try it out and get back to us.
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