St. Sam's & St. Bede's Recipe Pages

BBQ and Chili   |   Breads   |   Chocolate   |   Drivel   |   Entrees   |   Ethnic Foods
Fish and Seafood    |   Food Threads   |   Fruits   |   Holidays   |   Meat and Game
Munchies    |    Other  Goodies    |   Pot  Luck   |     Poultry    |    U  S  A   Regional
Rice and Grains     |     Sauces     |     Soups and Stews     |     Sweets    |     Veggies


   INDEX    

A
B | C
D | E
F | G
H | I
J | K
L | M
N | O
P | Q
R | S
T | U
V | W
XYZ

Plain Text Index
spacer Making Acorns Palatable

Making Acorns Palatable

One web site I looked at seems to say it's pretty simple
to make acorns palatable.

Printer version of this

You shell them, and then, with water, grind them in a blender.
That should give you a thick paste which you then put in a
tea-towel lined colander and wash with running water until
the water runs clear.

Then you can dry the flour and make pancakes or something.

One recipe I found suggested:
Acorn Pancakes

Blessing
Joel

From: Joel McKee
Date: Tue, 16 Oct 2007
To: anglican@stsams.org
Subject: Re: I'm being bombed!
------------

Sibyl Smirl replied:
I remember that they were _the_ staple food for some California Indians, and that the process of leaching the bitterness involved running water (they used baskets and streams). A colander and faucet sounds like a modern version (but would use a lot of water--but a number of things that I do use a lot of water, and I still don't run as much through my faucets as most people around here do per person. I would like to hear your results.