Worcester Sauce
From The household gas cookery book, 1900
Serves 20
Presented as published in 1900. 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 The household gas cookery book (1900) by Helen Edden, page 127. The excerpt below is the record exactly as published.
Worcester Sauce. Take 2 ozs. of chillies, £ a teaspoonful of cayenne pepper, J oz. of mace, £ lb. of shallots peeled and cut up, 2 ozs. of garlic cut up; put these ingredients into a saucepan, add 3 pints of vinegar and let it boil for 20 minutes, then pour it into a jar; cover over and let it stand for 10 days, after which pour through a strainer, adding \ lb. of Indian soy
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