Worcestershire Sauce
From Virginia Cookery-book, 1884
Serves 16
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 60. The excerpt below is the record exactly as published.
Take one gallon ripe tomatoes, wash and simmer them in three quarts of water, boil down, and strain through a sieve. When all is drained add two table-spoonfuls of ginger, two of mace, two of whole black pepper, two of salt, one of cloves, one of Cayenne. Let them simmer in the juice until reduced to one quart ; pour in half a pint of best vinegar
Cook this with the app: pantry check, scaling, and the assistant.