Nun's Sauce (made by nuns in a Yorkshire convent, 1870)
Makes one jar
¾ oz of cayenne pepper
2 tablespoonfuls of soy
3 cloves of garlic
A tablespoonful of anchovies (these came in barrels and the scraping of the barrel was used)
A few cloves
3 or 4 shallots
1 large spoonful of sugar
A quart of vinegar
1. Pound all dry things with the dry sugar
2. Chop and add the onions, etc.
3. Put into a leadless glazed demijohn with the vinegar, and cork lightly.
4. This jar was then left at the foot of the stairs for a month, and everyone passing up and down to chapel (twice a day) had to give it a shake.