"WOOST-uh-shist-ush-shest-er-shire."
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 ...
For me, Dussseldorfer scharfer senf aka German mustard that the commissary carries. I got to like that type of German mustard due to 7 years serving in Germany.
Mix chili powder into ketchup until it tastes like chili sauce. Then mix in prepared horseradish until it tastes like cocktail sauce.
"WOOST-uh-shist-ush-shest-er-shire."
Just whatever you do, don’t use it as an embalming fluid.
English muffins toasted and spread with jam is delicious. Not toasted and cream cheese is also good. (wish I had some now, mouth watering.)
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