NFR Question for all you Americans

[Logicalman]

I use HP sauce and haven't noticed a difference.  I buy 3-4 bottles at a time because here in Kentucky it's hit or miss if you'll find any on the store shelves. I just open my last bottle and it taste fine, but now I'm scared of what I'll get next time I buy some.   My GF marinades steaks in a mixture of HP, A1 and Worchestershire and it makes a pretty tasty steak.  I'm going shopping tonight and will get a bottle if I can find some and report back.

Whilst you still (apparently) have one of the fabled few bottles, take a quick butchers at the label, and post here the ingredients and values so we can compare to a 'newer' bottle of the stuff.

Funnily enough, Wiki, the font of all knowledge, and all that jazz, has the following entry for the HP Sauce:
In the summer of 2008 a version with less salt (25%) and sugar (30%) than the original HP Sauce was released.
Unfortunately, it seems that rather than being just a version, this was, in fact, an update to the original recipe.

Perhaps, dare I say, adding back in a little Marmite might just suffice??

Oh, and according to this article, Daddies sauce has also been reduced.  :58:

[CorkedHat]

Whatever happened to OK Sauce, that's what I want to know? My old school was next door to their factory in Merton Road and a better sauce one could not find.
Incidentally, the Yanks also took over Vegemite (Kraft if you don't mind) so nothing is sacrosanct, Mr P, absolutely nothing.  092.gif

[jarv]

Here in USA, steak sauce doesn't even come close to HP, even the new version (I knew nothing abut the changes). What about Goodalls Irish version? Any comments?

[CincyFulham1]

I use HP sauce and haven't noticed a difference.  I buy 3-4 bottles at a time because here in Kentucky it's hit or miss if you'll find any on the store shelves. I just open my last bottle and it taste fine, but now I'm scared of what I'll get next time I buy some.   My GF marinades steaks in a mixture of HP, A1 and Worchestershire and it makes a pretty tasty steak.  I'm going shopping tonight and will get a bottle if I can find some and report back.

Whilst you still (apparently) have one of the fabled few bottles, take a quick butchers at the label, and post here the ingredients and values so we can compare to a 'newer' bottle of the stuff.

Funnily enough, Wiki, the font of all knowledge, and all that jazz, has the following entry for the HP Sauce:
In the summer of 2008 a version with less salt (25%) and sugar (30%) than the original HP Sauce was released.
Unfortunately, it seems that rather than being just a version, this was, in fact, an update to the original recipe.

Perhaps, dare I say, adding back in a little Marmite might just suffice??

Oh, and according to this article, Daddies sauce has also been reduced.  :58:

I'll check when I get home and post them, but I have to have bottles made after 2008.  It was a long time between having HP in London and after I returned so I may have just not noticed the change.