I remember using a condiment i'd never seen in the states at two restaurants i ate at while in england..is this likely it?

Most likely. It's a big favorite in England.

I am looking for the original version of hp. the version of hp prior to the changes in sugar and salt. is this product the older version from 40 year?

The older version was discontinued in 2007 when they sold to Heinz and moved production from UK to Netherlands. I cannot help you with the sugar as they have switched to High Fructose Corn Syrup, however - if you add 2 grams of table salt to one full 255 gram bottle of the current HP sauce, you will be just about back to the original version that used 2.1 grams of salt to 100 grams. The new version now uses only 1.3 grams sodium per 100 grams. I take the 2 grams of table salt and use 10 mL hot water to dissolve it. Add the solution to the bottle. You may need to pour out some of the sauce to have room to add the sodium chloride solution, depending on how full the bottle was filled. I tried the original HP in New Zealand in the mid 1980s and in 2005 while in Scotland. High Fructose Corn Syrup (HFCS) is 1.5 times sweeter than sugar, so even adding the missing salt will not get you the original taste, but it is close.

Alright, what is this? I was looking for malt vinegar. :)

HP Sauce contains malt vinegar which is probably why it came up in the search. It is a brown sauce that you put on bangers, beans, etc.Malt Vinegar can be found here: http://www.amazon.com/dp/B001GQ9ZBM

HP Sauce

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