Worcester Sauce

Ingredients

• Two tablespoonfuls Indian soy
• 2 ditto walnut catsup
• 1 dessertspoonful of salt
• 1 teaspoonful cayenne pepper
• 1 nutmeg (sliced thin)
• 1 doz. cloves
• ½ oz. root ginger pounded
• a little lemon peel
• a small head of garlic divided into cloves
• 1 pint vinegar
• 3 oz. lump sugar

Method

1. 1

   Dissolve the sugar in a little of the vinegar over the fire, add the other ingredients; put all into a wide-necked bottle.

2. 2

   It should stand for a month before using, and is better if shaken every day.

3. 3

   At the end of the month pour off clear into bottles.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 43. The excerpt below is the record exactly as published.

Worcester Sauce— Two tablespoonfuls Indian soy, 2 ditto walnut catsup, 1 dessertspoonful of salt, 1 teaspoonful cayenne pepper, 1 nutmeg (sliced thin), 1 doz. cloves, % oz. root ginger pounded, a little lemon peel, a small head of garlic divided into cloves, 1 pint vinegar, 3 oz. lump sugar

Cook this with the app: pantry check, scaling, and the assistant.