Worcestershire Sauce
From Gancel's culinary encyclopedia of modern cooking, 1920
A preserved sauce made with ripe tomatoes and various spices.
Presented as published in 1920. 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
Nutrition per serving
1463Calories
44 gProtein
327 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories1463 kcal
Protein44 g
Carbohydrates327 g
Fiber67 g
Sugars240 g
Total Fat11 g
Saturated Fat1.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium44263 mg
Potassium11352 mg
Calcium665 mg
Iron16 mg
Magnesium560 mg
Phosphorus1174 mg
Zinc8.3 mg
Copper3 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C780 mg
Vitamin A1911 mcg
Vitamin E26 mg
Vitamin K380 mcg
Vitamin B63.9 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1 mg
Niacin (B3)27 mg
Folate716 mcg
Choline323 mg
Caffeine0 mg
Water5008 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 55. The excerpt below is the record exactly as published.
Worcester¬ shire sa. fine champagne brandy, served very cold. Vin rouge, Br. All sauces made w. red wine, according to article and redu. stock. Walnut, Preserved in bottles. Waterfish, Wh. Court bouillon redu. w. hol.sa. See sou- chet. Westphalia, Br. Demi-glace w. ham essence and Rhine wine. Worcestershire, Preserved in bottles, or made w. redu. ripe tomatoes, whole sliced lemon, vinegar, brown sugar, all spices, cloves, salt and pepper, cook 3 hours, strain, add glace-meat. Put in bottles. Quantity: tom. 10 pounds, 3 lemons, 1 pt. vinegar, 4 ounces sugar, 4 ounces salt, 1 ounce spices, 1/4 ounce cloves and 1/4 ounce pepper
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