From Pot To Table
Long before tomato ketchup filled dining tables, British cooks made a dark mushroom sauce called ketchup. They salted chopped mushrooms, left them overnight, then boiled out a concentrated liquid with spices. It was less a rival condiment than a practical seasoning for gravies and stews. Tomato ketchup recipes appeared in America during the early nineteenth century, though homemade batches varied. That inconsistency mattered because ripe tomatoes spoiled quickly, while vinegar helped preserve cooked sauce. Cooks added salt and spices too, but vinegar gave the sauce a sharper, more reliable flavor. By the eighteen thirties, sellers were bottling tomato ketchup, which could be enjoyed beyond harvest time. Its real advantage was not redness, but convenience: households no longer had to prepare it themselves. Mushroom ketchup remained a useful cooking ingredient, while tomato bottles claimed the table. In many homes, the sauce that once seasoned the pot gave way to one served beside it.
「From Pot To Table」は、食べ物をテーマにした無料のB2 中上級英語リスニング・ディクテーションです。所要時間は約2分です。
再生ボタンを押して自然な英語音声を一文ずつ聞き、聞こえたとおりに入力すると、つづり・抜けた単語・余分な単語についてすぐにフィードバックが表示されます。最後にすべての間違いが解説されます。