Worcestershire Sauce

Name: Worcestershire Sauce
Ingredients: Two ounces of cayenne pepper pods; 2 ounces of white mustard seed; 2 ounces of ground cloves; 1/8 ounce of ground mace; 1 1/2 pounds of shalots; 4 cents worth of garlic; 1/2 pound of horse radish; 1 gallon of brown vinegar

From Delicate dishes, 1896

Mrs. C. G. F. Wells.

Presented as published in 1896. 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 Delicate dishes (1896), page 52. The excerpt below is the record exactly as published.

WORCESTERSHIRE SAUCE. (Genuine.) Two ounces of cayenne pepper pods, 2 ounces of white mustard seed, 2 ounces of ground cloves, y^ ounce of ground mace, i^ pounds of shalots, 4 cents worth of gar- lic, i^ pound of horse radish, 1 gallon of brown vinegar

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