Background: This recipe was given to my wife (Nina) by a friend about 10 years ago - it was a family recipe handed down through several generations.Although not made with fermented fish (anchovies) as per the original Worcestershire sauce, they still called it by the traditional name probably because it tastes very similar! We have (over the years) added and removed some ingredients to better suit our taste and this is the final result - a sauce that we call Worcestershire and one that we are very happy with. Anyway, call it what you want... It's still an excellent sauce.
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Serving Size: 1 ", (252g) | ||
Recipe Makes: 21 ", | ||
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Calories: 197 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 21.3mg | 1 % | |
Potassium 653.5mg | 17 % | |
Total Carbohydrate 50.7g | 15 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 50.7g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 197
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