Meet the American who cooked up ketchup, Dr. James Mease, patriot with passion for 'love apples'

Americans can proudly paint patriotic cookouts with the color of ketchup all summer long. The tomato-based condiment has been a national obsession for 200 years and comes with all-American bona fides of flavor. Credit Philadelphia native Dr. James Mease, a scientist, author, horticulturalist, civic activist, Pennsylvania polymath — a really smart guy — and wartime military surgeon. He also really loved 'love apples.' That was his term for tomatoes.

His intellectual interests went far beyond just the human body. 'Dr. Mease was not very extensively engaged in the practice of his profession,' historian Henry Simpson wrote in 'The Lives of Eminent Philadelphians, Now Deceased,' an 1859 collection of biographies. Mease authored, edited or contributed to major intellectual works and reference books. He was devoted, most notably, to horticulture and agriculture — growing more food for a growing nation.

Katchup' was a condiment in need of an identity. Mease knew just the fruit for the job. Love apples and brandy Among many intellectual and civic interests, Mease 'was one of the managers of the ‘Company for the Improvement of the Vine,’ in connection with which he developed a vinegar,' notes the Historical Society of Pennsylvania. The position either reflected or inspired his interest in a popular vine-growing fruit. Love apples. The phrase is hardly used today.

Mease, noted Smith, claimed that love apples made 'a fine catsup.' The doctor published the first-known recipe for tomato ketchup in 1812. 'Slice the apples thin, and over every layer sprinkle a little salt,' Mease wrote in his 'Archives of Useful Knowledge, Vol. 2.' He continued, 'Cover them, and let them lie 24 hours; then beat them well, and simmer them half an hour in a bell-metal kettle; add mace and allspice.

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