Worcestershire sauce: Difference between revisions
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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. |
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[[category:19th century]] |
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Latest revision as of 17:14, 16 May 2006
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.
