Got 100 tomatoes and a silver spoon? Then you can make ketchup in 1801.
I just looked up the history of ketchup, for no good reason. Just that I'd always wondered. Wikipedia says originally Chinese, then Malay--then brought by Brit explorers to the Colonies. And originally it was made with lots of things. Shellfish. Mushrooms. But in American it became tomato based.
I found this 200+ year old recipe for making some. (The silver spoon makes sense because tomatoes are acidic and reactive against many metals. They didn't have stainless steel cookware in 1801.)
Get [the tomatoes] quite ripe on a dry day, squeeze them with your hands till reduced to a pulp, then put half a pound of fine salt to one hundred tomatoes, and boil them for two hours.
Stir them to prevent burning.
While hot press them through a fine sieve, with a silver spoon till nought but the skin remains, then add a little mace, 3 nutmegs, allspice, cloves, cinnamon, ginger, and pepper to taste.
Boil over a slow fire till quite thick, stir all the time.
One hundred tomatoes will make four or five bottles and keep good for two or three years.