How long does it take to make this Worcestershire sauce?

The mixture must stand in the bottle for 14 days (about 20160 minutes) and be shaken 3–4 times daily. Then it is strained and ready, but it improves from standing longer.

What does the sauce consist of?

2 liters Bordeaux vinegar, 3 tablespoons walnut sauce, 3 tablespoons anchovy essence, 2 tablespoons soy, vegetable coloring, ½ teaspoon cayenne, 30 g each of parsley, chervil, and tarragon, 2 teaspoons finely chopped garlic, and salt.

How should the sauce be stored?

Pour the strained sauce into small bottles, cork them tightly, and store them in a cold, dry place.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (1914), page 352, in the chapter on cold sauces. The recipe makes about 20 servings.

Worcestershire sauce

Name: Worcestershire sauce
Prep time: 20 min
Cook time: 335 h 40 min
Total time: 336 h
Yield: 20 servings
Cuisine: Norwegian
Ingredients: 2 l red wine vinegar (Bordeaux vinegar); 3 tbsp walnut sauce (walnut ketchup); 3 tbsp anchovy essence; 2 tbsp soy; vegetable coloring (to the desired color); 0.5 tsp cayenne pepper; 30 g parsley (finely chopped); 30 g chervil (finely chopped); 30 g tarragon (finely chopped); 2 tsp garlic (finely chopped); salt (to taste)

Homemade Worcestershire sauce (Erken 1914): 2 l Bordeaux vinegar with walnut ketchup, anchovy essence, soy, vegetable coloring, cayenne, parsley, chervil, tarragon, garlic, and salt shaken daily for 14 days, strained, and bottled into small bottles.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 352 (falt i det fri)

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About the dish

Erken includes homemade Worcestershire sauce among the spiced sauces in Stor kokebok (1914). The English factory sauce was a costly import, and the recipe builds on the household's own essences: walnut sauce, anchovy essence, soy, and vegetable coloring described on the preceding pages.

How to make it

1
Combine
Combine everything in a large, clean bottle and cork it well.
2
Maturing
Shake the bottle 3–4 times daily for 14 days.
3
Strain
Strain the sauce. It is now ready to use, but improves from standing longer.
4
Bottle and store
Pour the sauce into small bottles, cork them tightly, and store them cold and dry.

Changes from the original

Unclear quantities in the OCR have been interpreted from the list's repetition marks ("—" = tablespoonfuls). Measurements are kept, but given in modern notation (l, g, tsp, tbsp). The method has been split into steps; otherwise no changes.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 352) → 1949 (korrekturlest, s. 389)~86% av teksten endretfjernetlagt til

2 1/2 l. bordeauxeddik 3 ~~spiseskefulde~~ spiseskjefulle valnøttsaus 3 ~~spiseskefulde~~ — ansjosessens 2 ~~spiseskefulde~~ — soja ~~grønsakefarve ½ teskefuld cayenne 30 gr. persille 30 gr. kjørvel 30 gr. estragon~~ 1/2 teskjefull kajenne 2 ~~teskefulde~~ teskjefulle finhakket hvitløk salt. Alt blandes sammen paa en stor flaske, korkes og rystes 3 à 4 ganger daglig hver dag i 14 dage. Sausen siles og er nu færdig til bruk, men den vinder ved at staa i længere tid. Haves paa smaa flasker, som korkes tæt, opbevares paa et koldt, tørt sted.

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Frequently asked questions

How long does it take to make this Worcestershire sauce?: The mixture must stand in the bottle for 14 days (about 20160 minutes) and be shaken 3–4 times daily. Then it is strained and ready, but it improves from standing longer.
What does the sauce consist of?: 2 liters Bordeaux vinegar, 3 tablespoons walnut sauce, 3 tablespoons anchovy essence, 2 tablespoons soy, vegetable coloring, ½ teaspoon cayenne, 30 g each of parsley, chervil, and tarragon, 2 teaspoons finely chopped garlic, and salt.
How should the sauce be stored?: Pour the strained sauce into small bottles, cork them tightly, and store them in a cold, dry place.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (1914), page 352, in the chapter on cold sauces. The recipe makes about 20 servings.

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