(image courtesy of dailymail.co.uk)
Here's the What but not the How.
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 ...
Thought you’d find this interesting:)
Some of the ingredients seem to parallel Chinese fish sauce used extensively in many Chinese recipes.
I can finally rest. It’s worried me for years.
They forgot to list the Ovaltine ...
I bought a jar of Worcestershire sauce about a week ago at Wal-Mart and noticed something interesting. The brand I bought, French’s not Lea and Perrins, was cheaper per ounce than Wal-Marts own store brand.
I guess it is possible that Wal-Mart’s brand was better but I doubt it.
I never realized that anchovies were in it.
Worcestershire (pronounced WOO ster sher) sauce is used best when it adds flavor, yet is difficult to discern.
Yep! The how is a very important ingredient.
Right, if the Worcestershire is the predominate flavor it will ruin the recipe.
Unfortunately I can’t find the best version of this joke so here goes:
How Worcestershire Sauce was named:
Many years ago, Melba (a Southern Housewife) mixed some spices together and
put the ingredients in a bottle.
That night, she served pork Chops and since the family had Guests,
She thought she would put the bottle of her creation out for them
to try.
Man..Oh..Man..Everybody loved it and Melba could hear their Raves
all the way into the Kitchen were Melba was working.
Finally Melba came out into the dining area and one of her
Guests Asked: Ah..Melba: Whaz this Here Sauce?
I’m confused about something. If the secret was recently found, how were people able to make the stuff?
Time to get THE sauced. I love it, a couple of dashes into eggs as I beat them before cooking. And on the canned corned beef hash I fry up for Sunday morning breakfast.
When Subway re-introduced the venerable Steak N Cheese (now calling it the Philly Cheesesteak), it was missing something, because they don’t let the steak stew in its juices anymore, but just have little individual trays of steak that they microwave. It is too dry and doesn’t have the same flavor.
I found that adding a dash of Lea & Perrins is just the thing to approximate the old sammich.
Dill pickles? Sweet? Bread and butter?
Whitefish? Salmon?
Red peppers? Green? Jalapeños?
So what do we really know?
Recently revealed to the rest of us is more like it. I’m sure the company knows the secret recipe.
The fish are sardines, that much is known. The peppers surely are not jalapenos. The rest, people will have to figure out trial and error I guess.
Makes a bit more sense. I took stupid pills instead of a multivitamin this morning.
One of my vices, I’m willing to spend the few cents more for L&P as I prefer its flavor. And I don’t care for Grey Pupon
Apparently, “skip” is a British term for dumpster.
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