Ketchup sandwich

This article needs additional citations for verification. Please help improve this article by adding citations to reliable ketchup sandwich. The Oxford English Dictionary traces the word to the middle of the 18th century when, in 1758, Hannah Glasse described how “to make Paco-Lilla, or India Pickle”.

To Pickle Lila, an Indian Pickle” credited to Lord Kilmory. The more familiar form of the word appears in 1769, in Elizabeth Raffald’s The Experienced English Housekeeper, as “To make Indian pickle, or Piccalillo”. This section does not cite any sources. British piccalilli contains vegetables—regularly cauliflower, onion, courgette and gherkin—and seasonings of mustard and turmeric. It is without baby onions, with a milder mustard sauce, and with the addition of carrot pieces. Cypriot Greek, and bikla in Cypriot Turkish.

This section needs additional citations for verification. In the Northeastern United States, commercial piccalillis are made with a base of sweet peppers or green tomatoes. In the Midwestern United States, commercial piccalillis are based on finely chopped gherkins. Bright green and on the sweet side, they are often used as a condiment for Chicago-style hot dogs. In the Southern United States, piccalilli is not commonly served. In the Western United States, piccalilli is uncommon.

A far spicier variant of piccalilli comes from the former Dutch colony of Suriname, where traditional British piccalilli is mixed with a sambal made of garlic and yellow Madame Jeanette peppers. This piccalilli is often homemade but can also be bought in jars in Dutch corner shops. The song “Lily the Pink”, recorded in 1968 by UK comedy group The Scaffold, includes a humorous reference to piccalilli when describing Lily’s eventual demise, in the lyric “and despite her medicinal compound, sadly Picca-Lily died”. Vegetable pickle made in Indonesia, Malaysia, Singapore, Philippines and Brunei.

How Britain got the hots for curry. Food Cultures of the World Encyclopedia : . Spelling as per The Chambers Dictionary, 1994, ISBN 0-550-10255-8. Glasse, Art of Cookery, 6th Ed. The Receipt Book of Lady Ann Blencowe.