Ketchup Was Sold as Medicine in the 1830s

In the early 19th century, tomatoes were met with suspicion by many Americans who believed them to be poisonous, a misconception stemming from their resemblance to the toxic (Review) nightshade plant. This perception began to shift in the 1830s, thanks in large part to the efforts of Dr. John Cook Bennett. He championed the tomato for its supposed health-giving properties and, in 1834, introduced a recipe for tomato ketchup that he marketed as a remedy for ailments such as indigestion, diarrhea, and jaundice. This medicinal ketchup was even concentrated into pill form, making it a convenient and popular patent medicine.

The popularity of "tomato pills" soared, leading to a host of imitators who sought to capitalize on the trend. These competing products often made even more outlandish claims, promising to cure everything from scurvy to broken bones. However, the market became saturated with copycat pills that were often ineffective and sometimes didn't even contain any tomato extract. Some companies were caught selling laxatives deceptively labeled as tomato pills. This led to a collapse in public confidence, and by the 1850s, the era of ketchup as a mainstream medicine had come to an end.

While the curative claims of the 19th century were largely unfounded, the core ingredient, the tomato, does possess genuine nutritional value. Tomatoes are a rich source of antioxidants, vitamins, and lycopene, a compound linked to a reduced risk of some diseases. Though no longer found in the medicine cabinet, the tomato's journey from a feared fruit (Review) to a supposed cure-all, and finally to a beloved condiment, marks a fascinating chapter in food history.