Sun Jun 05, 2011 5:56 pm
Worchestershire Sauce - The Original Recipe
1 Old gallon jar
1 can (15 ounce) kidney beans
1 (6 oz) bottle of soy sauce
1 teaspoon garlic powder
2 State of Main Sardines, packed in soy oil
6 quarts apples, green or ripe, peeled and sliced
2 quarts or more, brown vinegar
1 onion, sliced
3 Tablespoons ground cloves
2 Tablespoons ground tumeric
2 Tablespoons ground nutmeg
3 Tablespoons ground allspice
3 Tablespoons powdered coffee or 3 cups Boiled down black coffee
2 teaspoons red pepper
4 Tablespoons corn syrup
6 Tablespoons salt
3 Tablespoons mustard
1 Tablespoon sugar
Take the kidney beans, drain and pass through a food mill and add to gallon jar. Add soy sauce and garlic.
Place sardines in small bowl of vinegar and mash with fork. Add to jar. Peel and slice apples and place them in about a six or eight quart cooking pot. Cover them just to the top with brown vinegar. Add onion, cloves, tumeric, nutmeg, allspice and coffee. Bring to a boil and slowly boil for about 2 hours. As the water in the vinegar evaporates add half water and half vinegar to replace it. Stir frequently as apples burn easily and tend to stick. Remove and run through a food mill and add eight cups of the puree to the jug or jar.
Now add: red pepper, corn syrup, salt, mustard and sugar. Fill the balance of the jar up with vinegar. Shake up well and leave stand for 24 hours and it then is ready to use.