Worcestershire sauce - Revision history

User 144 at 07:14, 16 May 2006

2006-05-16T07:14:00Z

← Older revision		Revision as of 17:14, 16 May 2006
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	'''Worcestershire sauce''' is thought to have been formulated and introduced in the 1830s by Lea & Perrins, using ingredients from various parts of the [[Britain\|British]] [[Empire]]. Because it contains anchovies, it has sometimes been used as a substitute for liquamen, AKA garum, an [[ancient]] [[Roman]] sauce that was probably more like [[Asia]]n [[fish]] sauces. It is made from a modern [[recipe]] and is unlikely to contribute to the authenticity of any dish.		'''Worcestershire sauce''' is thought to have been formulated and introduced in the 1830s by Lea & Perrins, using ingredients from various parts of the [[Britain\|British]] [[Empire]]. Because it contains anchovies, it has sometimes been used as a substitute for liquamen, AKA garum, an [[ancient]] [[Roman]] sauce that was probably more like [[Asia]]n [[fish]] sauces. It is made from a modern [[recipe]] and is unlikely to contribute to the authenticity of any dish.

			[[category:19th century]]

Cian: links

2006-03-09T02:38:38Z

links

← Older revision		Revision as of 12:38, 9 March 2006
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	'''Worcestershire sauce''' is thought to have been formulated and introduced in the 1830s by Lea & Perrins, using ingredients from various parts of the British Empire. Because it contains anchovies, it has sometimes been used as a substitute for liquamen, AKA garum, an ancient Roman sauce that was probably more like ~~Asian~~ fish sauces. It is made from a modern recipe and is unlikely to contribute to the authenticity of any dish.		'''Worcestershire sauce''' is thought to have been formulated and introduced in the 1830s by Lea & Perrins, using ingredients from various parts of the [[Britain\|British]] [[Empire]]. Because it contains anchovies, it has sometimes been used as a substitute for liquamen, AKA garum, an [[ancient]] [[Roman]] sauce that was probably more like [[Asia]]n [[fish]] sauces. It is made from a modern [[recipe]] and is unlikely to contribute to the authenticity of any dish.

69.72.66.151: initial version

2006-02-23T14:56:29Z

initial version

New page

'''Worcestershire sauce''' is thought to have been formulated and introduced in the 1830s by Lea & Perrins, using ingredients from various parts of the British Empire. Because it contains anchovies, it has sometimes been used as a substitute for liquamen, AKA garum, an ancient Roman sauce that was probably more like Asian fish sauces. It is made from a modern recipe and is unlikely to contribute to the authenticity of any dish.