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Worcestershire Sauce

Name: Worcestershire Sauce
Yield: 20 servings
Ingredients: One gallon of ripe tomatoes; 3 quarts of water; 2 tablespoons of ginger; 2 tablespoons mace; 2 tablespoons black pepper; 2 tablespoons salt; 1 tablespoon cloves; 1 scant saltspoon cayenne pepper

From Kentucky receipt book, 1903

Serves 20

Presented as published in 1903. 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

28Calories

1 gProtein

6 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories28 kcal

Protein1.2 g

Carbohydrates5.8 g

Fiber1.9 g

Sugars3.2 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium712 mg

Potassium306 mg

Calcium23 mg

Iron0.5 mg

Magnesium18 mg

Phosphorus31 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A54 mcg

Vitamin E0.7 mg

Vitamin K11 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate19 mcg

Choline8.5 mg

Caffeine0 mg

Water255 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 203. The excerpt below is the record exactly as published.

Worcestershire Sauce. One gallon of ripe tomatoes. Wash and simmer them in 3 quarts of water, boil until half done and strain through sieve. Then add 2 tablespoons of ginger, 2 tablespoons mace, 2 tablespoons black pepper, 2 tablespoons salt, 1 tablespoon cloves, 1 scant saltspoon cayenne pepper

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