Worcester Sauce
From English and French cookery, 1890
Considered an experiment as better alternatives exist.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 32. The excerpt below is the record exactly as published.
Worcester Sauce. — Mince 2 cloves of shallot, put into a bottle, and pour over it a pint of wine vinegar. Add 3 tablespoonfuls of essence of anchovy, 3 of walnut ketchup, 2 of soy, and cayenne to taste
Cook this with the app: pantry check, scaling, and the assistant.