A substance contained in the juice expressed from the green shell of the walnut (Juglans regila). It is used as a remedy in cutaneous and scrofulous diseases; also for dying the hair black.--Daniel Lyons's Dictionary of the English Language, 1897
United Nations Day
Birthday of Sarah Josepha Hale (1788-1879),
American culinary author and perhaps the Martha Stewart of her day. Unlike the creators of many of America's first cookbooks, Hale enjoyed a success that was due not so much to her domestic experience as to her writing skills, honed during four decades as editor of Ladies' Magazine and Godey's Lady's Book. Her 1841 book, The Good Housekeeper, included this recipe for a forgotten sauce known as "walnut catsup": "Thoroughly bruise one hundred and twenty young walnuts; put to them three-quarters of a pound of fine salt and a quart of vinegar; stir them every day for a fortnight, then strain; squeeze the liquor from them through a cloth; add to this one ounce of whole black pepper, forty cloves, half an ounce of nutmeg bruised, half an ounce of ginger, and a few blades of mace. Boil the whole for half an hour; strain and bottle it for use."
No wonder it was forgotten.