Make peace. Mix the two together.

Petition to have Emmy certified as a national treasure?

As an archaeologist that specialised in battlefields, i have to say a big thank you for making this video and giving such a clear shout out to your sponsor! Battlefields are so easily destroyed by construction, looting and reckless re-enactment (big problem in Britain) that they need looking after so raising public awareness is vital, and as always the way you you handle difficult and serious historical subjects is refreshing and inspiring, and i honestly wish more people worked to make history and archaeology as interesting and engaging as you do.

One of my cats is named Nutmeg, so every time you'd say "nutmeg" she thought somebody was calling for her lol, great video as always Emmy

"Is everything better with fried potatoes?" Short answer: Yes Long answer: ...Yes

The History Channel has a series called " The Foods That Built America " . It's about ten hours long but it covers almost everything from colonial times to the present . Worth watching !

Hey Emmy, I’m leaving for basic military training for the Army as of tomorrow. Because I’m away for two and a half months without being able to see your videos, I just wanted to say thank you for always keeping my mind interested and making such amazing videos! You always manage to teach me new things and I find every fact you mention extremely interesting! Thanks for everything you do!!

You should check out “cameline sauce”. It was a red wine based condiment common in Medieval Europe and is believed to be one of the first commercially sold condiments. Recipes vary from place to place but it’s considered the ketchup or barbecue sauce of its day.

"Did you know that mace and nutmeg are from the same fruit?" *cautiously peers over at his Townsends watch history.*

Emmy I doubt you'll ever read this but, I just wanted to say you are my Happy Place. I started watching you when I saw your One chip challenge and have been subbed and viewing you ever since. I don't have a family I don't cook I don't do much of anything but work and play some games sleep and repeat. I get stressed and angry and sad at times and watching your videos with your genuine enjoyment of what you do, your humor, your calm pleasant approach to everything you do. I just feel calm and relaxed and all the stresses and issues of my life disappear for a few minutes. Thank you for what you do, you deserve everything you have and more, thank you from the bottom of my mangled heart for keeping me sane calm and level headed. Thank You for being my Happy Place.

Thank you for supporting your local library, Emmy!

E M M Y! ketchup soup saved me at a new job when i had no money for lunch i love you channel so much

My great-grandma used to make what she called "chow chow" which sounds awfully similar to the Confederate ketchup recipe, though hers was a little bit greener. We ate it over fried pork chops, meat loaf, field peas, greens, and pretty much anything else that would stand still long enough. 🧙🏼‍♀️

"Freshly grated tomato" never thought i'd hear that before lol

This is by far the coolest sponsorship I’ve ever seen on a KZfaq video! I love that they asked you to talk about your connection to food and history, and the way you compared all three AND gave the history of ketchup was wonderful. Easily one of my favorite videos you’ve ever made!

The confederate ketchup was like they were trying to make a pie and the spices fell into their tomato sauce and they went with it.

before i hear the verdict, the confederate style seems like heinz and union sounds like hunts ketchup

During the civil war the southern ketchup would likely be served on top of biscuits similar to modern tomato gravy

Thank you SO MUCH for having interesting sponsors. Yes, you have had the usuals...audible, the mushroom coffees, skill share, etc....but then you also had dirt/compost...and now this!! Perfect. 😊

The Confederate recipe reminds me of my step-mother's "chow-chow", which is almost like a Southern version of salsa. We eat it on eggs, biscuits, black-eyed peas, etc.

You should watch Townsends KZfaq channel! They do a lot of exploring history through food!

Your voice is so soothing, I swear. I'm French and I just love listening to your videos until I fall asleep. But usually you just make me hungry ☺️

I would love to see you tackle some precolumbian trade recipes from asia/europe. No tomatoes, peppers, corn, squash, etc.

I have eaten southern ketchup, yours looks just like it. My ex husband's Memaw made and canned it every year. Doesn't look or taste like modern ketchup, but it was so good.

Thank God for emmmadeinjapan. Debating the pros and cons of employer provided insurance versus state insurance is making me physically ill. I take solace in these videos. Eat The Ducky Moss. Yes yes yes.

I made the Confederate ketchup today out of curiosity (though had to estimate the amount of nutmeg) and it turned out really well! A really nice blend of spices that I haven't experienced before :) thank you for the interesting venture into historical recipes~

I make fruit ketchup every year. Basically like the confederate version you just made, but with apple, pear, peach and sugar. I had some with my lunch of sausage and forbidden rice today, it was delicious

If you combine them you get a more perfect union

I love learning about history through food! Like how in the Philippines, they made "banana ketchup" because tomatoes were expensive and hard to come by but there were a lot of bananas!

So-stinkin’-cute squad reporting for duty 😤

About 5 years ago I made a ketchup recipe from a copy of our town's ketchup factory. It was from approximately the same time period. It took alot of converting as it was written for bushels of tomatoes. It also had loads of spices that I had to source. It was very interesting but when I served it in my shop, I doubt people understood the cultural importance. The town employed many people in the manufacturing of the ketchup. No one could remember why the factory stopped working. It was assumed to have been because of a fire in the plant. Mount Holly NJ.

My Mom spent all summer canning vegetables for us to eat during the winter. One of the things she always made was ketchup. Judging by these two different recipes Mom must have used a variation of the Yankee version. (Makes sense since we are from Indiana) It tasted kind of sweet and spicy, kind of like spaghetti sauce. I remember she would strain the juice from the tomato pulp by placing the tomatoes in an old pillow case and tie it from an upper cabinet and the juice drained into a bowl below. As a kid I didn’t appreciate all the hard work she put in all summer in that hot, in air condition kitchen but I do now.

My husband does civil war reenacting as a hobby! I’ll save this to watch with him later 😁

WOW! None of my favorite cookbooks are that clean... I rarely follow recipes exactly. I'm moved to strain the Confederate version and cook it just a bit longer. They only added that much sugar to the modern version because sweet/sugars are addictive. The sweeter it is the more will be used and the more will be sold...

You need your own tv show

Hey Emmy! Love the channel, and I have some advice for your Confederate ketchup! I used to help my great grandfather prepare this stuff as a small child, our family's recipe is over 170 years old (however we're from Kansas, so I'm not sure how we acquired it) but he changed a couple of things after serving in the Korean war. Use 3 tbsps of ground Gochugaru (Korean Red Peppers) instead of the red peppers you used, reduce the vinegar by half, and adding a smidgen (smidgens are about half of a FULL pinch using the index finger and thumb, meaning they are completely separated from each other with a full pinch) of brown sugar will do wonders for your ketchup. Other "pro" tips for the best confederate style ketchup that can be used for many dishes and not just dipping, is 1: broil the tomatoes in the oven using a cast iron skillet at 500°---also add 4 yellow pearl onions to the first batch in the oven---for about 10-15 minutes or until a small portion of the tomato skin has blackened and THEN you crush the tomatoes (should be soft enough to fork it out of the skin and use a potato smasher in the skillet) and slice the onions into three pieces add the onions to the pot (no heat). After straining (leave a bit of the pulp with it), Add 1/2 tbsp of dried oregano and 1/4 tsp of dried thyme, and a 1/2 tsp of garlic powder to your current recipe (keeping the vinegar in mind). Now, THE MOST IMPORTANT PART! 2: When bringing it all together in your pot, add a tbsp of butter and saute the onions to caramelization first, then add all other ingredients, and 1 lb. of pork neckbones. During the cook, these bones and onions are essential though it takes longer to cook the ketchup. Take the time to get the bones from a butcher and not the supermarket, butchers tend to leave a good amount of all the tissues that contain the most collagen and butchers love to get rid of neckbones. I cannot stress enough how important this is for optimal flavor intensity, and overall dish diversity. Even though we're talking about pork; it can still be used with beef, lamb, duck, rabbit, or any other red meat (and select birds) and the bones will be removed after cooking. You'll need to cook at medium/medium high CONTINUALLY stirring (to prevent burning) until it reaches a light boil, reduce heat to simmer stirring occasionally for 20 minutes (no lid, this helps thicken it) and repeat until you've reduced the heat to a simmer 3 times. On the third time, leave it on simmer for 30 minutes instead of 20 and leave the pot alone with the lid on. This will allow the average thermal energy of the pork bones to reach proper temp and ensure food safety. Check the bone temp, when they're at the right temp remove the bones and onion, eat the small amount of meat from the bone with the onion (its delicious, falls right off the bone, and my grandfather made it a tradition, so, it's part of the recipe lol). Keep simmering at medium-low temp until you reach a desired consistency. Now you are ready to serve! Try it with your favorite meatloaf recipe instead of regular ketchup; that's always a good start if you've never experienced authentic Confederate Ketchup. Fries may not work so well, but they won't taste bad or anything. Old-school ketchup is supplemental to dishes, not a dip necessarily and you'll know this as soon as you taste it. As a dip, try caramelizing some carrots [marinated in beef broth (just enough to get them wet with a small pool), pinch of salt, and as much black pepper and cilantro as you want for 30 minutes just don't over do it with the seasoning, rationality is key] and dip the slices. You will not be disappointed! My dad did it with raw apples (sounds gross, but it's okay I guess). Sorry for the length, hope you try it, and yes I liked and subscribed!

My condiments Emmy, I always relish your historical videos!

Great comparison, As soon as you mentioned that there were peppers in the Confederate version, I had a feeling that you'd prefer it. I'd really like to see you make mushroom ketchup. 🧙🏼‍♀️

Townsend’s did the mushroom ketchup too, Emmy you and Townsends would be an awesome collab for food!!!!

It would be cool to see if you could achieve a smooth consistency with the Confederate recipe.

I want to try the fried mozzarella sticks on the confederate sauce!!!!

Nothing beats southern comfort foods!

Whoa! Wait a minute! The lady in this video looks identical to Emmy... but she didn't say "itadakimasu"! 😮 An Emmypostor! 🤓

Being on a low carb diet, I looked into sugar free ketchup and have been blown away by Heinz's Sugar Free ketchup is! It actually has a good amount of spice flavor and doesn't taste overly sweet. Definitely a more pronounced black pepper taste. I highly recommend it! 👍

Emmy is the cutest thing I have ever seen. I just love her videos.

Great vid. And now I want to make my own ketchup. I mean, ketchup with zing instead of high fructose corn syrup? Yes, please.

Just like you, I was never really into history. Names, dates, and politics were really hard for me to remember and relate to. It wasn't until I started watching your historical videos that I learned that I needed a "lens" (as you put it) to see and finally understand history! I've learned the best way for me to learn about history is through learning how every day people lived. Whether it's what they ate, how they cooked, how they did their make up, or even how they did their hair- Learning about these things help me understand history much more than trying to memorize every war and treaty ever signed. Thanks for opening my eyes!! :D

I have an intensely severe migraine and your voice is so soothing it’s actually helping ❤️

🧙🏼‍♀️ And OMG, the southern ketchup goes on the biscuits (after it's cooked down some), not the fries.

I didn't realise there was so much history to ketchup! I LOVE THIS FREAKIN CHANNEL IMPORTANT EDIT: I just realised I lost the "❤" Emmy left on my comment BECAUSE I edited to say thank you. Future reference for any of you reading this- don't edit your comment after it's been liked by the youtuber. D'oh!😂

So, I'm new, but have been binging this series. Not sure if you take recommendations, but Stack Cake is one you might want to research and try. It's an Appalachian dessert that is served on holidays and special occasions, originally used as wedding cakes, as well. It has a long history, and was very popular because it was (still is) cheap to make, since all the ingredients were/are pantry staples. I always looked forward to grandma's Stack Cake on Thanksgiving.

Absolutely love this series of your channel. I am not very good at remembering dates but when it comes to these type of things it makes it easier for my mind to get the time period and understand it a little better. I actually work in a retirement home as an aide and I always mention some of these recipes and it's interesting that they remember the WW2 and some of their meals during the depression. Thank you very much for your amazing work Emmy!!!!

Love the history lessons ❤️👍🏻 Keep up the great work!

I'm so tired and was headed for an early bed but was glad this was in my feed. 😊 I guess I'm watching Emmy now.

I love these ancient/historical recipes, it really brings out the culinary anthropologist in you! 💖

I have been watch you since 2013-2014 and I have learned a lot from you, I just wanna share my gratitude to you and the content you create. Thank you Emmy for making KZfaq a fresh place of knowledge and entertainment.

I love the hard time series! Keep it upp

The respect you have towards each recipe you make is amazing!! ♥️ care to try any Portuguese recipes!??

When I was growing up we didn't have a lot and I would help my grandmother pick the end of the garden green tomatoes, just before frost, to make uncooked green tomato ketchup. 1 head of cabbage, 1 gallon green tomatoes, 1 stalk celery, 12 onions, 6 hot peppers, and 6 sweet peppers -grind those with a hand cranked meat grinder (which makes the most amazing noises) and add 6 cups sugar, 2 1/2 pints vinegar, 2 tsp mustard seed, 1 tsp. cinnamon, 1 tsp. allspice, juice of one lemon, 1/2 cup salt. We did not cook it or can it but kept it in a cool place, it would last for months, and we ate it on everything from hot dogs to field peas.

Medieval Europe loved sauces. They were a staple and there were many different varieties. From herbs mixed with verjus and pepper to finely crushed almonds with garlic and salt (one of my favourites) to different kinds of mustards and mixtures heavy with cinnamon, long pepper, cloves and ginger, brought together with vinegar or wine.

love your historical aspect to food darl... keep on smiling too

My favorite KZfaqr 😊

You just came across every culture has a prominent taste and in America that taste is drum roll please SWEET OR SUGARY. Thank you so much for this amazing look at history from the most basic standpoint the belly.

Worchestershire sauce was a British attempt to recreate an Indian fish sauce some army officers loved, it failed miserably and was disgusting, so they left the barrels of it in a cellar somewhere. For some reason, it was tried again after a few years, and it had fermented and turned into the delicious sauce we know and love today.

I was having an Emmy-A-Thon great timing!!!

The oldest English recipies I’ve seen call the sauce catsup or katsup

Hi, I’m a poor college student I’m soo happy that I found your channel. It really helps me out at times where I don’t have enough money at the end of the month. Please make more Videos like this!❤️They are so helpful

I find your videos so relaxing after a long day. It’s nice to let my brain wind down with some wholesome entertainment. Thanks Emmy, you are appreciated so darn much. Plz don’t ever change!

This is what I subscribed for! Your rock E✌️

Love you Mrs. Emmy. Hailing from the Caribbean. (Grenada)💞

Emmy, I so enjoy your channel. Your personality, your ability to put your tastebud sensations into words, your final silly clip. Thank you!

I really love this idea Emmy. This was so fun to watch. I'm playing some catch up on your videos. I can't wait to see the rest of them!

This is interesting. I never realized how much difference there was in the food between the North and the South. Funny thing is that many of the same European ethnic groups settled both the North and the South but the two areas turned out so different. It would be nice to explore the interplay between European traditions and African American food ways and those of native Americans. You know we Southerners must cover everything in black pepper to make sure we can wake the dead. I also remember the Georgia episode of Andrew Zimmern's Bizarre Foods where he retraced Sherman's March to the sea. Zimmern was with a group of historical re enactors and he shared a piece of real hard tack that was over a hundred and fifty years old. You could have heard a pin drop. Grown men were overcome with emotion and were practically bawling like babies with the honor of such a shared spiritual experience. Some of the most profound recollections are of first of smell, then taste, then touch, then sound, and lastly sight. With that I bid you a good night.

Watching from England...Love you Emmy💜💜💜💜💜💜💜💜💜💜💜

Loved this! I love History. And, I truly enjoy when you give us a guide to taste it as well. Thanks again Emmy. You rock!

I always enjoy hearing your take on the flavors. Thanks for making these videos.

The confederate ketchup is contains peppers because it is likely based off of African harissa

Heinz vs Hunts Civil War

Love this hard times series. Would love to see more. How about a video on what foods were served in soup kitchens or Hooverville (s) during the Great Depression? Or, maybe a video of what the Irish had to eat during the potato famine.

Thanks for sharing Emmy! After a rough day watching your vids brings me unending joy! Much love from Montana!✨💖✨

*When french fry is life* 💕😋😊👆👉👆👉💕

Ketchup packets from McDonalds is my all time favorite food

I have never seen anyone sponsored by the Battlefield Trust, I love that you were. These videos are very educational and I hope you keep making them.

I love you so much. I absolutely adore your content on both channels. Thanks for being such a reliable source of entertainment AND education. I learn new things from you all the time.

Who knew that there were different ketchup recipes to battle over huh

4:52 - Amazing autofocus magic -- what camera can do that?!

Emmy, can I just say, I appreciate that you put your sponsorships in the immediate front of your videos.

Your channel is AMAZING! Thanks so much for all of your videos!

Before I watch, I’m going to guess the Confederate version tastes better. Because everyone knows the best food comes from the South.

I actually prefer Sriracha with my fries and fried chicken! :)

That is super cool! Thank you for sharing!

I just 💗 this channel...I never leave feeling sad, or less than, or like I have to buy some expensive makeup or whatever... it’s just this peaceful slice of light and positivity💗💐🌞🌻

😎 Although this is a reference to historic recipes, the difference between north-eastern & south-eastern food and recipes still has differences. For instance, in the southeastern states, grits are eaten usually with butter &/or cheese for breakfast. Whereas in the northeastern states, grits are mainly eaten with sugar. Fried chicken recipes of the southeastern states have a clearer difference than its' northern counterparts. Southern recipes in the USA seem to be more rich and have more calories, even today! I noticed that people from the southeastern regions view food somewhat differently than the northern states. For example, in the southern states, food is a way to get the family to come together for Sunday dinner, ease the pain of widows before and after a funeral, and to celebrate numerous occasions ( not just Federal holidays or the SuperBowl..lol.). There still are historical ways of doing things ( concerning recipes and cooking) that have been passed on to generation to generation for both the Northern and the Southern states that were from the early 1800's onward! Overall, awesome video and topic!

Do you have a favorite homemade chilli-oil? Im trying to find amazing chilli oils but havent really found a good one

Fascinating, thanks for sharing, always enjoy the videos. Blessings. Love the air fryer.

This is an awesome video. Thanks for teaching us and making history fun, Emmy!

Now I want fries lol

The South cooks better, even as a Yankee I know this.

Just found your channel and love your personality and learning so much in the kitchen. Keep up the great work and fun!

Loved this! I am inspired! Ty