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lea and perrins history

The … The packaging originally stated that the sauce came "from the recipe of a nobleman in the county". 1837 – John Wheeley Lea and William Henry Perrins, chemists and partners since Jan. 1823, start to make Lea and Perrin’s Worcestershire Sauce in the back of their chemist shop at 68 Broad Street in Worcester, England. The origin of the Lea & Perrins recipe is unclear. Proposed herein is an alternative approach to the identification and dating of Lea and Perrins' bottles from Canadian historic sites. Worcester is a thriving commercial town on the River Severn, which connects it to the Bristol Channel and international maritime trade (Keogh 1997, p. vii, 1-2; Wright 1975. Worcestershire Sauce: Controversial Secret Past from India with Lea and Perrins History. Lea & Perrins Worcestershire Sauce UK and US recipes differ slightly in that the UK recipe uses malt vinegar while the US version uses distilled white vinegar. Worcestershire sauce frequently termed as Worcester sauce, is a fermented fish liquid condiment created in Worcestershire, England. At this time, there was a marked changeover in the United States from British to American-produced Lea and Perrins bottles. The Lea & Perrins brand was commercialised in 1837 and was the first type of sauce to bear the Worcestershire name. Lea & Perrins Worcestershire Sauce was not actually bottled in the United States until 1877, well after the wreck of the SS Republic, when John Duncan had his company initials "JDS" embossed on bases by Salem Glass Works. The relevance of American-oriented dating schemes is examined with information available on the history of Lea and Perrins' Worcestershire Sauce in North America. Also, the US version used high fructose corn syrup until 2011 when they reverted to sugar due to health concerns. Archaeological data of the bottles from American

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