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 ...
Can’t make a Bloody Mary without it!
WOO ster sher, Wister sheer
Po tay to, Pa tah to
/grin
Sorry - wrong! It is pronounced WOO ster. The sher is silent as in fart.
Indeed I do, I spent an entire summer in the 80's screwing with this subject just for the hell of it.. Ha! The ingredients are baffling to the extent that they make no sense in why someone thought to create that flavor to begin with.. :)
Something smells and it’s not the anchovies. So, after over a century, L&P along with dozens of other Worcestershire Sauce companies were making the stuff without knowing the recipe. And for some unknown reason, a former employee found the recipe that was for another unknown reason thrown out. And now they’re getting headlines. I suspect L&P hired the same PR firm that Wonder Boy is using.
Roman Garum?
Youse guys need to work on your English. You’d sound pretty redneck on any reputable cooking show...
Cayenne pepper, if added to many (non-peppery) recipes in the same manner, brings out the other flavors. If you can tell it's in there or it makes the food taste peppery, you've added too much.
I first discovered this when I added it to potato soup.
The Romans used to use a fermented fish sauce called Garum on everything. Probably something similar to Worcestershire sauce I’m thinking.
Me too.
***********************
And I don’t care for Grey Pupon
Me neither. But regular, honey mustard, hot mustard, etc., fine.
“Can’t make a Bloody Mary without it!”
Truth. I also like to put a few drops in olive oil for dipping French bread.
I’m not worried about the what or how as long as it continues to disguise the actual taste of meatloaf.
As it happens, I spent nearly 50 years in England learning the correct pronunciation. No Redneck I.
I read years ago that no one person knew Col. Sanders receipt. The ingred. were made singularly and then added together by the Col. At his original restaurant..
I prefer French’s.
Beats my SC friend who struggles out “wore chester shire” ;)
It’s said that Worcestershire bottles from the era of the British Raj are still found in the Indian countryside to this day.
Something had to hide the odor of spoiled meat even when cooked.
“From the Recipe of”...”A Nobleman in the County” on the Lea & Perrins label remains a mystery.
If it is not Lea & Perrins, it is not Worchestershire Sauce!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.