A book featuring what may be the original recipes for Lea and Perrins Worcestershire Sauce is set to go on display at a museum after being rescued from a skip.
Experts at Worcester City Art Gallery and Museum are now attempting to date the historic find to establish whether it contains the earliest recipes for the world famous condiment.
Officials say there is no doubt that the book, recovered by accountant Brian Keogh outside Lea and Perrins' Worcester factory in the 1980s, includes genuine 19th century recipes for the sauce.
Museum staff are liaising with the daughter of the late Mr Keogh, who also acted as an archivist while working at Lea and Perrins in the hope that the volume and another book containing later recipes may go on show to the public.
The exact recipe for the sauce remains a closely guarded secret although it is known to include molasses, anchovies and tamarind extract.
The museum's collections manager, Philippa Tinsley, said further work was needed to determine whether the older book dated as far back as the 1820s.
"We need to do a bit more research to get to the bottom of whether it's definitely that old," Ms Tinsley said. "Hopefully, we will be able to put it on display so that everybody can see the details themselves.
"The books are hugely important historically."