Skip to comments.It's out after 170 years, the secret of Worcestershire Sauce... found in a skip
Posted on 11/08/2013 3:59:43 PM PST by servo1969
It is the secret ingredient of many a homemade meal.
But the precise contents of this tangy relish itself have remained a mystery. Until now.
After more than 170 years, the original recipe for Lea and Perrins Worcestershire Sauce has been revealed.
It was found in notes dating from the mid-1800s that were dumped in a skip by the sauce factory.
Brian Keogh, a former Lea and Perrins accountant, discovered the notes, which were neatly written in sepia ink in two leather-bound folios, and rescued them.
Today, the label on bottles of the sauce lists vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions and garlic. But it doesn't reveal the identity of other key ingredients, merely adding 'spice' and 'flavouring'.
Mr Keogh's documents reveal that these could include cloves, soy sauce, lemons, pickles and peppers. Until now, the all-important ratios of the ingredients have also remained a mystery.
What is missing, however, is the method used to blend the constituent parts of the sauce. Nor does the recipe reveal how much sauce the various ingredients are intended to make.
Mr Keogh died three years ago aged 80. His daughter, Bonnie Clifford, found the notes and is now working with Worcester Museum to have the documents put on display.
(Excerpt) Read more at dailymail.co.uk ...
After using Lea and Perrins for years we tried the Frenchs brand and like it better.
Au contraire, it is pronounced “wooster” the rest is silent
“Truth. I also like to put a few drops in olive oil for dipping French bread.”
Fresh ground black pepper added to the olive oil/Worchestershire Sauce makes it all an exceptional delicacy...
See my post No 40, immediately ahead of yours.
“Sorry - wrong! It is pronounced WOO ster. The sher is silent as in fart.”
You are correct, but you’ll never convince anyone
I make my own honey mustard that I use on chicken when I bake it in the oven
Beat boneless skinless chicken breasts flat
Slice some bacon into bits and fry it
Brown chicken in bacon grease
Place chicken in a pan and coat with honey mustard, top with cheddar cheese and finally bacon bits
Bake til done
My fave chicken recipe
I once knew a girl (a pretty one too) from Chester, S.C. It took me at least 15 minutes to figure out where she was from. It kept coming out as Shasta,
Then how do you differentiate between Worcester and Worcestershire? They’re different places?
Must be where they make the rootbeer /s
Thanks. Had no idea what a “skip” was supposed to be.
Wish they’d speak English.
Really like that series, Henry Porter and the Worcestershire Sauce.
Around 30 years ago my parents tipped me off that Crystal hot sauce was better than McElhennies Tobasco.
Sure enough, I liked it better and it was a lot cheaper, not that Tobasco was really expensive.
“I took stupid pills instead of a multivitamin this morning.”
No - I think the writer did. I was thinking the same thing. Of course I suppose maybe the recipe they are using now is NOT the original. But I’m guessing they just discovered an early copy of the recipe.
Not talking places
Reminds me of the Austin Powers movie where he speaks with his Dad speak english English.
I always suspected pickles. ;)
It could be that all youse guys need to get it right would be a little speech therapy
“I read years ago that no one person knew Col. Sanders receipt.”
I read a while ago that Thomas’s English muffins were suing an exec who left the company, he was one of a handful of employees who knew their recipe.
I love those and the real ones are completely different from the fake ones. Only the real ones split into a big half and a smaller half. It’s pretty fascinating.
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