Worcestershire
Sauce
If
you can't think of Worcestershire sauce without thinking of Lea &
Perrins, blame it on more than just branding. In the early
1800s, chemists John Lea and William Perrins tried to duplicate an Indian sauce
recipe for Worcester nobleman Lord Sandys. The chemists found the result of
their attempt "unpalatable" and moved on to other projects while the
jars of sauce gathered dust in the cellar. Years later, they tasted the aged
sauce and found it delicious and savory. The men bottled the sauce and sold it
throughout Europe. In 1839, New York entrepreneur John Duncan imported the
sauce to the states where it became the oldest commercially bottled condiment
in the U.S.
Just
in case you were wondering, you can properly pronounce the sauce a number of
ways: "WUST-ter-shire," "WOOS-ter-sheer," or
"WOOS-ter-sher" sauce, according to manufacturers.
Info from Grandparents.com
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