Acorn Recipes

(NCL) CONTEMPORARY ACORN BREAD
1 cup acorn meal

1 cup all-purpose flour
2 tablespoon baking powder
1/2 teaspoon salt
3 tablespoon sugar
1 egg, beaten
1 cup milk
3 tablespoon oil
Sift together, acorn meal, white flour, baking powder, salt and
sugar. In separate bowl, mix together egg, milk, and oil. Combine dry
ingredients and liquid ingredients. Stir just enough to moisten dry
ingredients. Pour into a greased pan and bake at 400F. for 30 minutes.
From: "Mignonne " <mignonne-Al@e...> Date:
Yield: 4 servings
ABOUT ACORNS
1 acorns
There are more than 60 species of oak trees throughout North America,
and all produce edible acorns. Oaks are broadly divided into two
groups: red (or black) oaks, which produce nuts with a bitter taste
(a result of high tannin content), and white oaks, which contain less
tannin and are considerably sweeter. The annual nut crop from oak
trees in North America surpasses the combined yearly yield of all
other nut trees, both wild and cultivated. Acorns provide a complete
vegetable protein, up to 7 percent by weight in some species of oak.
More than half their bulk consists of energy-rich carbohydrates.
From: "Manyfeathers1" <manyfeathers1@yadate: Fri, 31 Oct 2003 15:07:16
~0000
Yield: 4 servings
ACORN 2
1 info acorn
Page 2
I have made flour from acorns for years but never boiled them.
I always use the acorns from the white oak and soak them for three days. I
change the water every day. Then I lay them on a screen to dry for
sometimes two weeks or roast them in the oven (which has a distinct nutty
odor). It always depends on how much time I have. I would think that
boiling them would remove some of the flavor.
ACORN BAKING
info
Several other ethnic food enthusiasts like to substitute acorn meal

for corn meal when making muffins -- usually using 1/2 corn meal and
1/2 acorn. Some have substituted 1/2 of the flour in a biscuit recipe
with 1/2 acorn meal. Experiment carefully, remembering that a good
portion of the work performed by flour has to do with the gluten in
the floor. Sorry, acorn has no gluten, so you'll have to keep this
in mind. Here is a modern Acorn Bread recipe from the book
Cooking with Spirit, North American Indian Food and Fact
by Darcy Williamson and Lisa Railsback,
Copyright 1987 by Darcy Williamson. Published by
Maverick Publications, Drawer 5007, Bend, Oregon 97701.
Used for a children's class in California Indian Culture which I do
periodically.
ACORN BREAD
1 x no ingredients
>>> Part 2 of 2...
: 1 c Acorn meal
: 1 c Flour
: 2 tb Baking powder
1/2 ts Salt
: 3 tb Sugar
: 1 Egg, beaten
: 1 c Milk
Page 3
: 3 tb Oil
Sift together, acorn meal, white flour, baking powder, salt and
sugar. In separate bowl, mix together egg, milk, and oil. Combine
dry ingredients and liquid ingredients. Stir just enough to moisten
dry ingredients. Pour into a greased pan and bake at 400F. for 30
minutes.
Native Indian Wild Game, Fish and Wild Foods Cookbook Fox Chapel
Publishing Co. 1992 From: Bobby Queen Date: 08 Sep 99
Yield: 1 loaf
ACORN BREAD
1 cup acorn meal

1 cup flour
2 tablespoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 egg, beaten or egg substitute
1 cup milk (i use soy or rice milk- works; fine)
3 tablespoons oil
Very tasty, with a distinctive texture. Great for Thanksgiving! American

colonists in the Northeast used all available food sources- acorn bread is
an adaptation of a Native American recipe which was somewhat common in the
late 17th century until the mid 19th among the poorer working classes.
1. Heat oven to 400 degrees.
2. Grease a loaf pan.
3. Sift together dry ingredients in a bowl.
4. In a separate bowl, combine egg, milk, and oil.
5. Combine dry and liquid ingredients.
6. Stir just enough to moisten dry ingredients.
7. Batter will be a bit lumpy.
8. Pour into a greased pan, bake at 400 degrees for 30 minutes.
9. Acorns are very easy to use, similar to chestnuts.
10. First examine the acorns as you pick/gather them.
11. Throw away any that are wormy/moldy/cracked/etc.
12. Next, shell them.
13. Early in the season (August-September) the shell is usually soft enough
to cut through.
Page 4
14. Later in the season acorns may require a nut cracker, though many times
the shells are rather thin and brittle.
15. Taste the raw acorns- if they are bitter, they need to be boiled.
16. Tannic acid causes the bitterness, and is easily leached out by boiling
the acorns in successive pots of water.
17. When the water no longer turns brown (looks a lot like tea), the acorns
are ready.
18. The next step is to roast the acorns slightly.
19. Use a warm oven, no more than 250 degrees.
20. Acorns that have not been boiled will take 60 minutes or so, boiled
acorns will take longer.
21. Once they're roasted, the acorns can be used in place of nuts in most
recipes, although they are less oily than most nuts.
22. They can be glazed like chestnuts, simmered in a soup, ground and used
as a flour extender.
Yield: 1 loaf
Preparation Time (hh:mm): 20 mi
ACORN BREAD
By: Burning Tree Restaurant
1 cup acorn meal

1 cup all-pupose flour
1/2 tsp salt
3 tablespoon sugar
1 pc egg; beaten
1 cup milk
1 tablespoon oil
Sift together, acorn meal, white flour, baking powder, salt and sugar. In
separate bowl, mix together egg, milk, and oil. Combine dry ingredients and
liquid ingredients. Stir just enough to moisten dry ingredients. Pour into
a greased pan and bake at 400F. for 30 minutes.
Yield: 1 loaf
Page 5
ACORN BREAD
1 cup cup acorn flour

1 cup whole wheat flour (can be 3/4 cup w; heat and 1/4 cup carob f
or just use a total of 2 cups acorn; flour)
3 teaspoon baking powder
1 teaspoon salt
3 tablespoons honey
1 egg
1 cup raw milk
3 tablespoons oil
Mix well and bake in a greased loaf pan for 30 to 45 minutes at 300 degrees
F.
ACORN BREAD
text
The Indians mixed the acorn meal or flour with meat soup or water to make a
stiff dough. Salt was added to the dough. The acorn dough was made into
round loaves , wrapped in fern leaves, and placed in ashes for slow heat
cooking that turned the bread black. Another method was to place the thick
dough on a two forked stick and cook quickly over hot coals. If baking
powder was available, the acorn meal was mixed with baking powder,
salt, and water. This dough was either baked or fried in a pan. While not
'traditional' recipes these are still very good. Sent to us be SkyWarrior's
Blood-Sister Lori.
Page 6
ACORN BREAD
1 cup acorn flour

1 cup whole wheat flour
or
3/4 cup whole wheat flour
1/4 cup carob flour
or
2 cup acorn flour
3 tsp baking powder
1 tsp Salt
3 tbl honey
1 pc egg
1 cup milk
3 tbl oil
F.
ACORN BREAD
2 cups flour
2 eggs, beaten
2 tsp baking powder
2 tsp ginger
1 cup honey
2 cups milk
2 tsp salt
1 cup chopped acorns
margarine
2 tsp baking soda
Grease two loaf pans with margarine. Mix together all dry ingredients,
thoroughly. Beat eggs, gradually adding milk. Add egg mixture alternately
with honey to dry ingredients. Beat well. Stir in acorns and pour evenly
into loaf pans. Bake in cardboard oven at 350 for 45 minutes or until
golden. If bread is done, it will come out of pan easily when pan is turned
over and tapped gently. If not, bake for another 10-15 minutes. Remove
Page 7
bread from pan immediately when done and cool. This spicy bread always
tastes better the second day when its .flavors have had a chance to mellow
and blend.
ACORN BREAD
1 c acorn meal
1 c flour
2 T baking powder
1/2 ts salt
3 T sugar
1 egg, beaten
1 c milk
3 T oil
Sift together, acorn meal, white fl
Yield: 1 loaf
Page 8
ACORN BREAD
1 cup acorn meal

1 cup flour
2 tablespoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 egg, beaten or egg substitute
1 cup milk (i use soy or rice milk- works; fine)
3 tablespoons oil
Very tasty, with a distinctive texture. Great for Thanksgiving! American

colonists in the Northeast used all available food sources- acorn bread is
an adaptation of a Native American recipe which was somewhat common in the
late 17th century until the mid 19th among the poorer working classes.
1. Heat oven to 400 degrees.
2. Grease a loaf pan.
3. Sift together dry ingredients in a bowl.
4. In a separate bowl, combine egg, milk, and oil.
5. Combine dry and liquid ingredients.
6. Stir just enough to moisten dry ingredients.
7. Batter will be a bit lumpy.
8. Pour into a greased pan, bake at 400 degrees for 30 minutes.
9. Acorns are very easy to use, similar to chestnuts.
10. First examine the acorns as you pick/gather them.
11. Throw away any that are wormy/moldy/cracked/etc.
12. Next, shell them.
13. Early in the season (August-September) the shell is usually soft enough
to cut through.
14. Later in the season acorns may require a nut cracker, though many times
the shells are rather thin and brittle.
15. Taste the raw acorns- if they are bitter, they need to be boiled.
16. Tannic acid causes the bitterness, and is easily leached out by boiling
the acorns in successive pots of water.
17. When the water no longer turns brown (looks a lot like tea), the acorns
are ready.
18. The next step is to roast the acorns slightly.
19. Use a warm oven, no more than 250 degrees.
20. Acorns that have not been boiled will take 60 minutes or so, boiled
acorns will take longer.
21. Once they're roasted, the acorns can be used in place of nuts in most
Page 9
recipes, although they are less oily than most nuts.

22. They can be glazed like chestnuts, simmered in a soup, ground and used
as a flour extender.
Yield: 1 loaf
Preparation Time (hh:mm): 20 mi
ACORN BREAD (MODERN)
6 T. cornmeal
1/2 c. cold water
1 c. boiling water
1 tsp. salt
1 T. butter
1 pkg. active dry yeast
1/4 c. lukewarm water
1 c. mashed potatoes
2 c. all-purpose flour
2 c. finely ground leached acorn meal
Mix cornmeal with cold water, add boiling water and cook 2 minutes,
stirring constantly. Add sale and butter and cool to lukewarm.
Soften yeast in lukewarm water. Add remaining ingredients to corn
mixture, along with yeast. Knead to a stiff dough. Dough will be
sticky. Cover and let rise in warm place until doubled in bulk.
Punch down, shape into two loaves, cover and let rise until doubled
in bulk. Bake at 375 degrees F for 45 minutes.
Page 10
ACORN BREAD APACHE
By: Carolyn Niethammer.
1 cup acorn meal (from 2-4 cups acorns)

1/2 cup cornmeal
3 tablespoons salad oil
1 teaspoon salt
1/4 cup honey
1 egg
1 cup milk
<EQUIP>Equipment: 8 by 8-inch brownie pan, food processor or blender, wire

cake tester or toothpick.
<N1>1. Shell acorns with a nut-cracker and nut pick, discarding any with
worms.
<N2>2. Chop nuts to a coarse meal in food processor.
<N3>3. Soak nuts in boiling water 30 minutes. Drain water, which will be
reddish-brown.
<N4>4. Taste a little bit of the meal. If it is still bitter and
astringent,
repeat Step Three.
<N5>5. When nuts lose their bitter taste, spread meal out on a baking sheet
and put it into a 300 degree oven, so that the meal dries out and toasts
slightly, being careful not to let the meal burn. (you can skip this step,
but it
adds flavor.)
<N6>6. Measure one cup meal and combine with cornmeal, flour, salt, and
baking powder.
<N7>7. Combine honey, beaten egg, and milk.
<N8>8. Add milk mixture to dry ingredients and mix just until all dry
ingredients are moistened.
<N9>9. Grease the 8 x 8 pan, and pour in the batter. Level off with a
spatula if necessary.
<N10>10. Pour into greased 8 X 8 inch pan and bake at 350 degrees for 20
to 30 minutes.
<N11>11. Test for doneness with a wire cake tester or toothpick.
<DIR>Serve cut into squares.

Page 11
Yield: yield: 16 2-inc
ACORN BROWNIES
2 cups drained but wet cold water leached; acorn flour

1 cup chopped walnuts
1 cup fruit juice concentrate or honey
1/2 cup water with
1 teaspoon baking soda
Mix water and baking soda first then mix with other ingredients. Bake in a
greased pan at 350F for 45 min. Cool and serve.
ACORN BURGERS
1/2 cup coarse meal

1 cup water
1 teaspoon salt
1 teaspoon butter
1 onion, chopped
1 egg
Combine meal, water, and salt, boil 15 minutes to soften. Melt the butter,
and sauté one chopped onion. Mix with acorn meal, and egg, season to taste,
make patties and cook/fry.
ACORN FLAKE
recipe
These are sliced thin (when wet) with a slicing blade. Somewhat resembles
small potato chips when dry. Used for casseroles, 'meat loaf,' and any type
of heavier baked product. Can be toasted, used as chips, etc.
Page 12
ACORN FLOUR
1 text file
Lee Peterson, Field Guide to Edible Wild Plants: Although a few white
oaks have acorns sweet enough to be eaten raw or roasted, most oaks
have extremely bitter acorns. Happily, the bitterness is due to an
abundance of tannin which is readily soluble in water. Whole kernels,
stripped of their shells and boiled in repeated changes of water
until the water no longer turns brown, can be roasted and eaten as
nuts or dipped in sugar syrup and eaten as candy. Dried and crushed
acorns can be placed in porous bags and put through same boiling
process to remove the tannin. They can then be redried, ground into
meal, and used to make excellent breads and muffins. Rich in protein
and fat.
From: Neysa Dormish Date: 16 Jan 97 National

Cooking Echo Ä
Yield: 1 info
Page 13
ACORN GATHERING & PREPARATION
info
There are various types of oak trees in the United States and Canada
and the taste is varied as well. Some are more bitter, so it's a good
idea to learn which trees produce the sweet acorns. This will save time
boiling and reboiling to get rid of the tannin in them. White Oaks have
the sweetest acorns and need little boiling to remove the bitter taste.
Their leaves do not have the little sharp hairs on the ends of each leaf
lobe like say, a Red Oak. Note that if your oak trees do not have many
acorns, that all nut trees have bountiful years and lean years.
Preparing acorns for use in recipes
Boil acorns in a pot of water and snap off out coats. Boil again several
times, until water stays clear. Then roast in a 200 degree oven until
nutlike and brittle. You can eat them as a snack or put them through a
coffee grinder and make acorn flour.
from: ACORN PANCAKES, DANDELION SALAD AND 38 OTHER WILD RECIPES

by Jean Craighead George and illustrated by Paul Mirocha
See also:
Nuts & Grains

for recipes
using Acorns
Northeren Nut Growers Association

Northern Nut Growers Association
Indigenous Plants
to learn more about the plant itself.
From: 'Star'
Subject: Acorns
I am surprised to hear how many other tribes use acorns. I was born
and raised on the San Carlos Apache reservation and haven't really
had a chance to learn about other tribes.
Page 14
In the fall my people gather acorn. The acorn we gather is very small.
They are about the size of a pinon nut. The way we prepare it is to dry
it in the sun for several days then we grind it into course pieces. Then
we put it in a large bowl and shake it into the wind. The wind blows
away the shell and leaves the nut in the bowl. I know there is a name
for this but it escapes me at the moment. The remaining nut is then
ground into a fine powder.
We use this powder to make acorn stew with corn and squash, acorn
hash and acorn soup with dumplings.
Acorn flour and starch can be purchased from any Korean market.
ACORN GRIDDLE CAKES
3 tbl melted butter

3/4 cup milk
1/3 unbleached flour
1 teas bakeing powder
1/3 teas salt
1 tbl honey
1 egg beaten
2/3 cup finley ground leached acorn meal; (*)
Combine dry ingredients. Mix together.. egg & milk then beat into dry
ingredients, forming a smooth batter. Add butter. Drop batter unto hot
greased griddle. Bake turning each cake, when it is browned on
underside,puffed and slightly set on top. makes 12-15 cakes.
(*) Grind acorns. Spread meal 1/2' thick on porous cloth and pour HOT water
over the meal. repeat several times OR boil acorns for 2 HOURS, pour off
Black water. Soak in cold water 3-4 days, then grind into a paste or
pulverize acorns. Allow water to trickle thru meal ( put meal in Muslin bag
and place bag in clear running stream ) for 20 hours. dry & grind again.
Page 15
ACORN GRIDDLE CAKES
3 tbl melted butter

3/4 cup milk
1/3 cup unbleached flour
1 tsp baking powder
1/3 tsp Salt
1 tbl honey
1 pc egg; beaten
2/3 cup acorn meal
Combine dry ingredients. Mix together.. egg & milk then beat into dry
ingredients, forming a smooth batter. Add butter. Drop batter unto hot
greased griddle. Bake turning each cake, when it is browned on
underside,puffed and slightly set on top. makes 12-15 cakes.
(*) Grind acorns. Spread meal 1/2' thick on porous cloth and pour HOT water
over the meal. repeat several times OR boil acorns for 2 HOURS, pour off
Black water. Soak in cold water 3-4 days, then grind into a paste or
pulverize acorns. Allow water to trickle thru meal ( put meal in Muslin bag
and place bag in clear running stream ) for 20 hours. dry & grind again.
ACORN GRIDDLE CAKES (MODERN)
2/3 c. finely ground leached acorn meal

1/3 c. unbleached flour
1 tsp. baking powder
1/3 tsp. salt
1 T. honey
1 egg, beaten
3/4 c. milk
3 T. melted butter
Combine dry ingredients. Mix together egg and milk, then beat into
dry ingredients, forming a smooth batter. Add butter. Drop batter
onto hot, greased griddle. Bake, turning each cake when it is
browned on underside and puffed and slightly set on top.
Yield: makes 12 to 15.
Page 17
ACORN MEAL
1 acorns
1 water
Make meal by grinding dry, raw acorn kernels (after shelling). Mix
with boiling water and press out liquid through a cheesecloth. With
very bitter acorns, repeat this process several times. Spread meal
on a tray and thoroughly dry in oven at 250F.
This meal will cake during the drying process. Regrind using a food
chopper. Then, seal in containers, preferably glass jars.
Note: All acorns contain tannic acid or tannin. This is what causes
the bitter taste, the same as the soft brown lining in pecans that we
have all tasted if we have cracked open pecans and eaten them raw.
The white oak family has less tannin than the black oak family. THe
white oak family acorns I have tried are White Oak, Burr Oak, and
Club Oak. There are many varieties. White oaks have rounded leaves.
Black oaks have pointed leaves. Squirrels go for white oak acorns
first. They're not dumb. They don't like the tannin either. Black
oak acorns will make you pucker up just like eating unripe persimmons.
John Hartman
Indianapolis, IN
Yield: 1 batch
ACORN MEAL CAKES
recipe
Acorns are ground, sieved, and pressed (all while still 'wet'). You must
dry it well, and it will last one year. Reconstitute when ready to use. Use
as needed. Pie crusts can be 1/3 meal cake. Can toast, and use as regular
meal for nuttier flavor.
Page 18
ACORN MEAL OR FLOUR
text
Gather acorns after they are ripe. Soak the acorns overnight, and the
shells
will split open. The shells can then be removed from the kernels.Spread the
kernels (acorn nuts) out to dry. When the kernels are completely dry, they
can be crushed with a stone mortar into meal or flour.After the acorn meal
or flour is ground it should be leached to take out the bitterness. A
frame can be made with cedar twigs overlapped tightly as shingles on a
roof. Spread the acorn meal on this frame, then pour water through it
repeatedly until the meal turns pink. The meal can then be dried and stored
until used. You may also buy acorn flour and acorn starch in a Korean
store
ACORN MILK
text
English colonist who describes how the

Powhaten people of Va would pound acorns in a mortar with a little water to
create a milk like liquid which was used in cooking
Page 19
ACORN MUFFINS
1 x no ingredients
You'll want to use acorns from the so-called "soft" oak species (White Oak,
Swamp White Oak, Chestnut Oak, Post Oak, Bur Oak, etc,. i.e., the species
with rounded lobes on their leaves), as they are lower in tannic acid and
therefore less bitter than acorns from the so-called "hard" oak species
(Black Oak, Scarlet Oak, Northern Oak, Pin Oak, etc., all of which have
leaves with pointy lobes). To make acorn flour, shell the acorns, and (if
their bitterness is still too strong for your taste) leach some of the
tannic acid out by boiling the shelled nuts for a few minutes in several
changes of water. Dry the nut meats out (e.g., by spreading them out on a
cookie sheet and sticking them in a warm oven for a few hours), then
pulverize in a food processor until it's the consistency of flour or a
fine-grained meal. The delicious and distinctive flavor of the acorn flour
will be quite evident in the muffins despite the fact that it makes up only
1/3 of the flour used in this recipe.
Dry ingredients: 1 1/3 cup white flour (OK to mix 1/2 and 1/2 with corn
meal) 2/3 cup acorn flour (prepared as described above) 2 tsp. baking
powder 1/2 cup light brown sugar 3/4 tsp. salt
Wet ingredients: 2 eggs 1 cup milk 1/3 cup melted butter 1/4 cup maple
syrup
Fruit and nuts: 1 cup peeled, chopped apples 1 cup sliced raw cranberries
1/2 cup chopped hickory nuts
Preheat oven to 400 degrees F. Get well-greased muffin tins ready. Mix dry
ingredients together in one bowl; mix wet ingredients together in another
bowl (beat eggs before adding); then mix dry and wet ingredients together
with just a few strokes (do not overmix; lumps are OK), quickly fold in
fruit and nuts, then spoon mixture into muffin tins, filling up each
compartment about halfway (add water to any surplus compartments to protect
the pan and help keep the muffins moist while baking).
Page 20
Bake at 400 degrees for 25 minutes. Makes 18 small or 12 large muffins.
Yield: 18 muffins
ACORN MUFFINS
By:
acorn,
1 1/3 cup white flour (can use 1/2 white corn

2/3 cup acorn meal (flour)
2 tsp baking powder
1/2 cup light brown sugar
3/4 tsp Salt
2 pcs eggs
1 cup milk
1/3 cup Butter; melted
1/4 cup maple syrup
1 cup apple; peeled and chopped
1 cup cranberries, raw; sliced
1/2 cup hickory nuts; chopped
Important to use acorns from the so-called 'soft' oak species (White Oak,
Swamp White Oak, Chestnut Oak, Post Oak, Bur Oak, etc,. i.e., the species
with rounded lobes on their leaves), as they are lower in tannic acid and
therefore less bitter than acorns from the so-called 'hard' oak species
(Black Oak, Scarlet Oak, Northern Oak, Pin Oak, etc., all of which have
leaves with pointy lobes). To make acorn flour, shell the acorns, and (if
their bitterness is still too strong for your taste) leach some of the
tannic acid out by boiling the shelled nuts for a few minutes in several
changes of water. Dry the nut meats out (e.g., by spreading them out on a
cookie sheet and sticking them in a warm oven for a few hours), then
pulverize in a food processor until it's the consistency of flour or a
fine-grained meal. The delicious and distinctive flavor of the acorn flour
will be quite evident in the muffins despite the fact that it makes up only
1/3 of the flour used in this recipe.
Preheat oven to 400 degrees F. Get well-greased muffin tins ready. Mix dry
ingredients together in one bowl; mix wet ingredients together in another
bowl (beat eggs before adding); then mix dry and wet ingredients together
with just a few strokes (do not overmix; lumps are OK), quickly fold in
fruit and nuts, then spoon mixture into muffin tins, filling up each
compartment about halfway (add water to any surplus compartments to protect
Page 21
the pan and help keep the muffins moist while baking).
Bake at 400 degrees for 25 minutes.
Yield: 18 small or 12
ACORN MUFFINS
1 cup acorn flour (leached)

1/2 cup corn meal
1/2 cup wheat flour
1 tsp salt
1 tbsp baking powder
3 tbsp salad oil
1/4 cup honey
1 egg
1cup milk
Here are some modern bread recipes using some of our native nuts and
beans. We also prepare them the old way for special occasions.
Mix well and put into small greased baking dish
Bake at 350 for 20 - 30 minutes
ACORN MUSH
acorn
Bring 4 cups of water to a boil. Put approximately 2 cups of processed

acorn
flour in a large bowl. Stir it with a spoon to release the oil in the
acorn.
It is important to add cold water to the acorn flour so that it pours
easily
into boiling water- acorn flour will clump in the boiling water if it is
not
mixed with water first. The cold water and acorn mixture should be the
consistency of thin gravy. Continue to mix while pouring meal into boiling
water. The acorn flour will start to thicken as soon as it hits the boiling
water so stir constantly- a whisk works best. Turn down heat and bring the
Page 22
mixture to a roiling boil. Cook the acorn for 20 minutes until you see
bubbles and mix puckers on top and starts to rise and water has evaporated.
Acorn mush is traditionally eaten with salty foods like fish, seaweed or
venison.
That is a very interesting method for cookery. I

have one question though. What type of acorns do you
use? The Acorns that are traditionally used here on my
White Mountain Apache Rez are pretty bitter. When we
use acorn it is not processed, we usually hand grind
it ourselves.
Nephi Craig
ACORN NOTES
By: www.ethnicook.com
info acorn
As to acorns, they all can be eaten, but some require a lot of boiling and
soaking to remove the tannins. You have to shell them and taste them as you
go along. The ones that take the most treatment are rather bland tasting by
the time they are edible. You can restore some flavor by toasting them in a
low oven.
Hope this helps, and I am curious what the list turns up for those two
tribes. When I did my ethnic cookbook, I couldn't find enough recipes for
either tribe to make the book (which has 22 other native groups), and
couldn't assign the water crackers, since the Wind River reservation is
both
northern Cheyenne and Arapaho, with separate governments.
-Mark H. Zanger
author, The American History Cookbook, The American Ethnic Cookbook for
Students
ACORN PANCAKES
recipe
Page 23
I use the acorn bread recipe for making pancakes simply by adding more milk
or water until the consistency is correct for pancake batter. They are
excellent when served with gooseberry topping.
ACORN PANCAKES
1/2 c. white flour

1 c. acorn flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1 egg, well beaten
1 1/4 c. milk
3 t. butter
In a bowl, mix flours, baking powder, and salt. In another bowl mix egg,
milk, and butter. Pour milk mixture into dry ingredients and stir just
enough to moisten dry ingredients. Spoon onto greased hot grill or frying
pan. Turn once.
Serve with maple syrup or wild jellies.
ACORN PANCAKES
By: pennindian
1 cup acorn meal

1 cup flour
2 tbsp baking
powder
1 tbsp salt
3 tbsp sugar
2 eggs, beaten
11/2 cups milk
3 tbsp oil
Sift together dry ingredients. In a seperate bowl mix together eggs, milk
and oil. Then, combine dry ingredients with liquid mixture. Spread batter
thinly on a hot griddle. When edges begin to bubble, flip and brown other
side. Serve with maple syrup or jelly.
Page 24
ACORN PANCAKES I
By: dian
1 cup acorn meal

1 cup flour
2 tbl baking powder
1 tbl Salt
3 tbl Sugar
2 pc egg; beaten
1 1/2 cup milk
3 tbl oil
Mix together dry ingredients. In a seperate bowl mix together eggs, milk
and oil. Then, combine dry ingredients with liquid mixture. Spread batter
thinly on a hot griddle. When edges begin to bubble, flip and brown other
side. Serve with maple syrup or jelly.
ACORN PANCAKES II
1 cup white flour

1 c. acorn flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1 egg, well beaten
1 1/4 c. milk
3 t. butter
In a bowl, mix flours, baking powder, and salt. In another bowl mix egg,
milk, and butter. Pour milk mixture into dry ingredients and stir just
enough to moisten dry ingredients. Spoon onto greased hot grill or frying
pan. Turn once. Serve with maple syrup or wild jellies.
ACORN PANCAKES III
recipe
Use the acorn bread recipe for making pancakes simply by adding more milk
or water until the consistency is correct for pancake batter. They are
excellent when served with gooseberry topping.
Page 26
ACORN PEMMICAN:
1 lb. lean stewing meat, cut quite small

1/2 cup dehydrated wild plums
1/2 cup acorn meal
Boil the lean stewing meat. When it is tender, drain and allow it to dry in
a bowl. Grind all of the ingredients together in a meat grinder using a
fine blade. Grind again, mixing finely, distributing the ingredients very
well. Place in a covered dish and refrigerate overnight. (Or you can eat
right away, but like many foods, the refrigerating allows the flavors to
blend nicely.) You can serve this on any flatbread, such as a tortilla. It
is best served warm, or you can reheat it in the pan in the oven like a
meatloaf.
Acorn meal can also be used in place of a good portion (or all) of the nuts
in most desserts, from brownies to cookies. It does depend on the variety
of acorn you have available and the taste after leaching. Some acorn meal
never gets “nutty,” only mild, while the meal of other acorns, such as
those of the Emory oak, are so sweet that you can eat them without
leaching, or with very little leaching.
You will have to experiment a bit here. But the end results are usually
surprising.
ACORN PICKLES
2 cup whole acorns, leached

6 peppercorns
1 bay leaf
1/8 teaspoon mustard seed
1/2 cup vinegar
1 teaspoon honey
Sterilize jar and lid, pack with acorns, bay leaf and mustard seed.
Heat vinegar and honey, add to jar, add boiling water. Leave 1/2 "
Page 27
head room. Refrigerate 3 months.

From: "Mignonne" <[email protected]
Yield: 4 servings
ACORN PICKLES
2 cups whole acorns, leached

5-6 peppercorns
1 bay leaf
1/2 cup vinegar
1 teaspoon honey
Sterilize jar and lid, pack with acorns, bay leaf and mustard seed. Heat
vinegar and honey, add to jar, add boiling water. Leave 1/2 ' head room.
Refrigerate 3 months.
ACORN PIE
3 Egg whites, beaten stiff

1 t Baking powder
1 c Sugar
1 t Vanilla
20 Soda crackers
(coarsley broken)
1/2 c Pecans, chopped
Beat egg whites until stiff; add baking powder and beat more. Add sugar
and vanilla; beat again. Fold in crackers and pecans. Put in buttered pie
plate and bake at 300 degrees for 30 minutes. Let cool and top with Cool
Whip and chopped pecans. Randy Rigg
-------------------
Page 28
Per Serving (excluding unknown items): 789 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 202g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 490mg Sodium. Exchanges: 13 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
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Message: 4
Date: Wed, 03 Dec 2003 20:09:02 -0600
From: [email protected]
Subject: add inns to cookie dough (information)
Yield: 1 serving
Preparation Time (hh:mm): 0:00
ACORN PIE
By: . Randy Rigg
3 egg whites, beaten stiff

1 ts baking powder
1 c sugar
1 ts vanilla
20 soda crackers
(coarsley broken)
1/2 c pecans, chopped
Page 29
Beat egg whites until stiff; add baking powder and beat more. Add sugar
and vanilla; beat again. Fold in crackers and pecans. Put in buttered pie
plate and bake at 300 degrees for 30 minutes. Let cool and top with Cool
Whip and chopped pecans
Yield: 1 servings
ACORN PINON SOUP WITH WILD FLOWERS
1 T. unsalted butter
1 c. pinyon nuts
4 T. shelled acorns or unsalted pistachi; o nuts
6 T. chopped wild onions or leeks
9 c. rabbit stock or chicken stock
1/4 tsp. salt
1/2 tsp. black pepper
1 1/2 qt. half and half
snipped wild onions, mint sprigs an; d wild edible flowers for
Melt the butter in a large saucepan over medium heat and saute the pinons,
acorns and onions 4 minutes until the onions are translucent and the nuts
golden brown.
Add the stock, salt, and pepper. Bring to a boil, then reduce the heat to
medium and cook until the mixture is reduced by half, about 20 minutes. Add
the half and half and reduce the mixture again by half to 6 cups.
Remove from the heat and blend in a blender or food processor until the
mixture is smooth. Push through a fine sieve; discard the contents of the
sieve. Garnish with the mint, wild onions, and edible flowers and serve.
ACORN SHRED
recipe
Made with a larger blade, results in thin shreds. Can season with chili
powder, soy sauce, etc. Used as fried things. Add oil to skillet, add
onions, meat, vegetables, etc. Like pilaf. Can use in cheese balls.
Page 30
ACORN SLIVERS
text
Acorn are leached, and then ground with a special blade (a la salad
shooter) which results in thin slivers. Use in pie, on toast, and as you'd
use toasted coconut on top of foods. Gives a nutty flavor. Use where you
don't want or need body. Can use with cheese balls. Ideally, toast before
using.
ACORN SOUP OR MUSH
recipe
Southern California Indians commonly used the leached and ground acorns as
a base for soup or mush. To use as a soup base, mix approximately two cups
of the meal with 8 cups of water. Add diced onions, potatoes, carrots, wild
greens, and seasonings to suit your taste. To use as a breakfast mush, add
milk and/or water to the acorn meal to your desired thickness. Serve with
whatever you'd add to oatmeal: such things as raisins, sliced fruit, honey,
butter, and cream.
ACORN SOUP OR MUSH
text
Northern California Indians commonly used the leached and ground acorns as
a base for soup or mush. To use as a soup base, mix approximately two cups
of the meal with 8 cups of water. Add diced onions, potatoes, carrots,
wild greens, and seasonings to suit your taste. To use as a breakfast
mush, add milk and/or water to the acorn meal to your desired thickness.
Serve with whatever you'd add to oatmeal: such things as raisins, sliced
fruit, honey, butter, and cream.
Page 31
ACORN STEW
2 1/2 lb stew meat, cubed

1 1/2 qt water, or more as needed
2 lg onions, coarsely chopped
salt and pepper to taste
3 lb acorns (enough to make
1 c acorn meal)
Place meat into a pot with water and onions. Bring to boil, reduce
heat and simmer for 3-4 hours or until meat is very tender. Add more
water if necessary. There should be about 3 cups of broth when meat
has been cooked. Add salt and pepper to taste, and keep the stew warm.
Shell the acorns and grind them in food processor or blender into a
very fine meal. With a slotted spoon remove the meat and onions from
the pot and place into a glass bowl. Add the acorn meal and blend
well. Bring the broth to boil; pour it over the meat mixture and blend
well. Adjust seasoning by adding more salt and pepper if desired.
Serve immediately with Fry Bread.
Yield: 6 servings
Page 32
ACORN STEW
By: Nephi Craig NACA Chef Founder/Developer (480)-661-0051
beef stew meat

ground acorn
flour
h20
salt
Mignonne made me think about a favorite Apache dish

of mine which is very simple. Traditionally, Apache
Acorn Stew has only five ingredients. There is a
method for maximizing the flavor potential of this
simple dish.
Using a deep cast iron skillet or Dutch oven, heat
cooking oil (shortning, Olive Oil, Lard) to just below
the smoking point. Lightly dust the meat with flour
and a small amount of salt. Add to the smoking oil and
sear, slightly move from the heat (lower the heat) and
allow the meat to caramelize slowly, but DO NOT
overcrowd the pan so that the meat begins to steam in
its own juices. This will entirely defeat the purpose
of dusting and proper meat carmelization. You may need
to carmalize the meat in batches.
Once the beef is a perfect dark, dark brown(Proper
Carmelization) 'deglaze' the pot with just enough
water to cover the meat and add two tablespoons of
ground acorn. Allow to simmer until meat is tender.
Approx 45 min to an hour.
During this time you can prepare the simple
dumplings for the stew. Take a med size bowl add two
cups of flour and salt as well as enough water to
produce a semi-smooth dough. Roll into 1 1/2 inch
strips, dust with flour and set aside.
When the meat is tender, add your precut dumplings
and allow to cook for approx. 20-25 minutes. Season to
taste with extra Acorn Flour and salt.
This stew goes best with some nice fluffy flour

American Indian Tortillas. You know the kind Grandma
used to make when we were out of Lard or Shortening.
Page 33
Acorn Stew and Flour Tortilllas are the perfect match.
NOTE: Acorn is quite bitter so use good judgment when

adding the acorn at the end. Acorn is 'an acquired
taste'.
*Remember you can always add more, but you cant take
it out.
This 'recipe' is based on ratio. Use your cooking
experience and best judgment when combining the
ingredients. Also, the Acorn in some Apache tribes is
meant to be the highlight of the dish making it quite
bitter. However, you can use the acorn as you would a
vinegar/acid, to accent and bring sharpness to your
stew. This is most likely the best route to take if
you have never had Apache Acorn Stew before. On the
REZ the stew is quite bitter, but the 'champ' flour
tortillas balance the bitterness. That is why the
bread is so important in this dish. Enjoy.
ACORN STEW
1 lb. stewing meat

1/2 c. finely ground acorn meal (tannin re; moved)
Place meat in heavy pan and add water to cover. Cover with lid and
simmer until very tender. Remove from liquid and cut meat into very
fine pieces. Return meat to the liquid. Stir in the acorn meal.
Add salt and pepper as desired. Heat until thickened and serve.
ACORN STEW
3 lbs round steak (beef or venison), cut; into bite size pieces
3/4 cup acorn flour (leach first)
salt
Cook beef or venison in about 1 quart of water. Let it simmer for

about 3 hours or until meat is well done. Salt to taste. Shell acorns
Page 34
and grind them into very fine flour until you have approximately 3/4
cup of flour. Strain the broth from the meat (it will be used later).
Shred the meat and, placing it in a wooden bowl, mix it with the acorn
flour. (Note: metal utensils or bowl will discolor the flour) Pour hot
broth over the mixture and stir. It is now ready to serve in
individual bowls. Usually served with fry bread.
Yield: servings: 6 ser
ACORN STEW
3 lbs round steak elk or deer; cut ino bite size

3/4 cup acorn flour
1/4 Tsp Salt
DIRECTIONS Cook beef in about 1 quart of water. Let it simmer for about 3
hours or until meat is well done. Salt to taste. Shell acorns and grind
them into very fine flour until you have approximately 3/4 cup of flour.
Strain the broth from the meat (it will be used later). Shred the meat and,
placing it in a wooden bowl, mix it with the acorn flour. (Note: metal
utensils or bowl will discolor the flour) Pour hot broth over the mixture
and stir. It is now ready to serve in individual bowls. Usually served with
fry bread.
Yield: 4 servings
ACORN STEW
----INGREDIENTS----
2 1/2 lb stew meat, cubed
1 1/2 quart water, or more as needed
2 large onions, coarsely chopped
1 salt and pepper to taste
1 2-3 pounds acorns (enough to make 1; cup of acorn meal)
----DIRECTIONS----
Place meat into a pot with water and onions. Bring to boil, reduce
heat and simmer for 3-4 hours or until meat is very tender. Add more
water if necessary. There should be about 3 cups of broth when meat
Page 35
has been cooked. Add salt and pepper to taste, and keep the stew
warm. Shell the acorns and grind them in food processor or blender
into a very fine meal. With a slotted spoon remove the meat and
onions from the pot and place into a glass bowl. Add the acorn meal
and blend well. Bring the broth to boil; pour it over the meat
mixture and blend well. Adjust seasoning by adding more salt and
pepper if desired. Serve immediately with Indian Fry Bread. Serves 6
Yield: 6 servings
ACORN STEW
3 lbs round steak (beef or venison), cut; into bite size pieces
3/4 cup acorn flour (leach first)
salt
Cook beef or venison in about 1 quart of water. Let it simmer for

about 3 hours or until meat is well done. Salt to taste. Shell acorns
and grind them into very fine flour until you have approximately 3/4
cup of flour. Strain the broth from the meat (it will be used later).
Shred the meat and, placing it in a wooden bowl, mix it with the acorn
flour. (Note: metal utensils or bowl will discolor the flour) Pour hot
broth over the mixture and stir. It is now ready to serve in
individual bowls. Usually served with fry bread.
Yield: servings: 6 ser
ACORN STEW APACHE
By: own
n, apache, game, stew

3 lbs elk or deer round steak; cut into bite size pieces
3/4 cup acorn flour
1/4 tsp Salt
Cook beef in about 1 quart of water. Let it simmer for about 3

hours or until meat is well done. Salt to taste. Shell acorns and grind
them into very fine flour until you have approximately 3/4 cup of flour.
Strain the broth from the meat (it will be used later). Shred the meat and,
Page 36
placing it in a wooden bowl, mix it with the acorn flour. (Note: metal
utensils or bowl will discolor the flour) Pour hot broth over the mixture
and stir. It is now ready to serve in individual bowls. Usually served with
fry bread.
ACORN STEW SEMINOLE
2 1/2 lb. stew meat, cubed

1 1/2 qt. water, or more as needed
2 lg. onions, coarsely chopped
2-3 lbs acorns (enough to make 1 cup meal)
Place meat into a pot with water and onions. Bring to boil, reduce heat and
simmer for 3-4 hours or until meat is very tender. Add more water if
necessary. There should be about 3 cups of broth when meat has been cooked.
Add salt and pepper to taste, and keep the stew warm. Shell the acorns and
grind them in food processor or blender into a very fine meal. With a
slotted spoon remove the meat and onions from the pot and place into a
glass bowl. Add the acorn meal and blend well. Bring the broth to boil;
pour it over the meat mixture and blend well. Adjust seasoning by adding
more salt and pepper if desired. Serve immediately with Fry Bread.
Yield: serves 6
Page 37
ACORN TIPS
1 acorns
The pale faces seem to want to boil leach them, but the indians of my
area and Koreans use cold water methods for a good reason. I find
that cold water processing is better that boil leaching because on
some acorns the meal thickens up 1 time when cooked. If you boil
leach this happens during leaching not the cooking when you want it
to happen. That is why the acorn brownie recipe on my web page has no
eggs. If your acorns do not thicken up when cooked add eggs to the
recipe to get good brownies that hold together.
Now for some tips on gathering acorns (California black oak (Quercus
kelloggii)) that might work with your species.
1 The first drop of acorns has most of the bugs and worms. Perhaps
the tree rejects these acorns so they fall off early?
2 Most good fresh off the tree acorns sink if put in a bucket of
water. Most buggy acorns float in a bucket of water. Well dried good
acorns float too.
3 Most acorn bugs develop inside the acorn and burrow out. They do
not get buggy normally from sitting around in a dry place. This does
not mean that outside bugs do not like them though.
4 High tannin content seams to preserve the acorn from going rancid.
I find that they keep for several years if kept dry. However they
will go rancid. I have gotten them from building walls and most were
still good after who knows how long. But some were rancid so each
acorn must be smelled for rancidity. Because of the preserving effect
of the tannin most acorns were processed as needed or within a week
or so of when they were needed. This was a daily process of many
indian tribes.
At rabbitstick this year we had a success at leaching acorns the cold

water method based on the method described on my web page. A time or
two we tried to process too much meal for the amount of water we used
and the leaching was not finished. I have processed acorn meal in 1
day by this method by changing the water often.
Page 38
From: John Goude <[email protected]
Yield: 4 servings
Page 39
ACORN/PEMMICAN PREPARATION
info
Originally distributed in 1997...

There are some very important FACTS that should be made known before
anyone rushed out to try eating acorns.
Here is the process that 99% of California's Indians use to process

Acorns:
For those of you who have asked for recipes and/or information on how we
Californians gather, process, and cook our acorns, this is for you. I
take sole responsibility for any and all typos and grammatical errors and
will hereby blame it on the server, processor, or which ever innocent
piece of hardwhere or software that wasn't on its toes today. However, I
don't take responsibility for anyone who tries these recipes and gets
deathly ill because of some unknown allergy to members of the Quercus
family or tannic acid if you don't leach thoroughly or Sambucus nightmares
because you get nervous about that itty bitty stem you didn't notice,
o.k.?
This is what I do, what I was taught, and what hundreds of other
sentimental traditional native Californians do often, or once in a while,
or when we're hired by a school district or state park to give the
organically naive a taste of the old life. I also failed to mention that
when I'm grinding up 2 to 5 lbs of acorn meal for the consumption of
others, I use a coffee grinder bought specially for that purpose. If I'm
going to eat it myself, or serve it to close friends or family, AFTER I
finish grinding it in the coffee grinder, I will probably grind it further
in a mortar with a pestle. Sometimes I'm convinced that I can do a better
job with the electric grinder. Sometimes I'm sure I can do a better job
in a bedrock mortar.... It's all a matter of preference, energy, and
time.... Six kids with six mortars can definitely go faster than one
little coffee grinder, BUT, it is good to remember that the holes you see
in a bedrock mortar got deeper by grinding away the rock as you ground up
your acorn or other nuts. Where did the stone go to? I don't really
believe that just got deeper in the middle of the night while the resident
Indians slept. The sloughed-off stone probably went into the acorn meal
... gulp. So, when cooking for school kids, I do most of the grinding at
home with my coffee grinder, and let the kids do a little in the mortars
Page 40
just to 'get the feel of it.'
For those who don't care about the acorn process, please disregard all of
this and go on to your next mail message.
Happy Grinding!
Lyn
ACORNS: A MAJOR North American Indian Food
California Indians did not have to be farmers, and for the most part
were hunters and gatherers. There was a ready supply of deer, fish,
rabbits, foul, native plants for vegetables, native fruits, and even
sea weed. Even so, acorns are said to have been the main food of
as many as 3/4 of our native Californians. Acorns were everywhere,
are easy to gather and store fairly well ... as long as your storage
places are squirrel tight. Some groups buried baskets of nuts until
they were needed. Some claim that white acorns were the most
preferred because they were sweet and often eaten without leaching.
I have never eaten white acorns so I can't say anything about them.
The most common oaks found in the San Francisco Bay area are the Tan
Oak, Black Oak, California Live Oak, and Valley Oak. Many of these
have been seriously endangered through the process of turning pasture
land into housing developments, with the Live Oak being the least
threatened -- since this oak is not deciduous, it offers 'building
development appeal' by remaining 'green and healthy looking' all year.
Many of the Pomos prefer the Tan Oak because they feel it has more
flavor. Many of the MiWuks prefer the Black Oak because it takes
less leaching to get rid of the tannin. Many of us don't like the
California live oak because 'its too much work for the amount of meal
you get compared to the amount of leaching you have to do,' 'its got
no character,' 'too wormy,' or 'its too easy to get -- nothing that
plentiful can be very good.' The list goes on and on. My favorite
is the Black Oak ... with a little Tan Oak added for character.
Acorns are gathered in the fall after they are ripe, Early in the
season you will occasionally find acorns without their 'little hats'
lying on the ground. These are usually buggy. (If the acorn is so
heavy that it pulls itself from its cap, it is usually because there
is a worm flipping itself about inside the acorn, and all this
activity is what breaks the nut free from its cap and the tree.) When
Page 41
the acorns are actually ripe, they fall from the tree, cap intact.
If you see any holes in them, throw them away. They are sometimes
stored first, to dry them out, and then shelled. Other groups shell
them first, and then dry them out by placing them someplace safe, yet
warm, to dry. For the ultimate in information on processing acorn,
refer to a new book about Yosemite's Julia Parker, written by Park
Naturalist Bev Ortiz which came out in 1992 or 1993. It was published
by the same group that produces News from Native California, headed
by Malcolm Margolin.
There is first and foremost, the original recipe: AFTER THE ACORNS ARE
**COMPLETELY DRY** & REMOVED FROM THEIR SHELLS, the Acorns are ground
until the meal is so fine that 'it will stick to the basket sifter' when
it is turned upside down. When you have determined that you have ground
the acorns to 'primo' consistency, you must then leach it. This was
traditionally accomplished (before we had woven cloth to work with) by
building a mound of fine sand, near a spring or the river, and then
scooping out the center. The meal you wished to leach was placed in the
center of this mound and water poured over a clean cedar bough which was
placed or held above the acorn meal. The tannin would leach out of the
acorn meal and harmlessly down into the sand. When tasting it showed the
tannin had been removed, the meal was carefully removed from its sand
'colander' and put into a cooking basket. Water is added -- the correct
amount for the amount of acorn meal you are going to use, which is
something that takes a while to adjust to. Too much water will require
cooking longer to get the consistency you want. Not enough water and the
acorn will burn. Then special cooking rocks were heated in a fire, rinsed
off, and using special stirring sticks, the rocks were stirred in the
basket to heat the acorn solution thoroughly. As each rock cooled down,
it was removed, and another hot clean rock took its place in the cooking
basket. The rock that had been removed was washed off and placed back in
the fire to reheat and await its turn to become a cooking implement once
again. In what seems like no time at all, the acorn soup is boiling, and
the stirring continues until the soup is of the desired consistency --
either thin to eat with a spoon, or thicker to eat with a fork, depending
on what the 'cook' has in mind. Though the above 'soup' was eaten
straight by the traditional people, I usually add a little salt, and
occasionally some dried currents or blue elderberries, or even raisins.
Some people like to add a little cinnamon.
The rocks are saved for the next time, since finding perfect rocks that
won't explode when subjected to heat, or won't crumble into the food, or
give a bad taste, etc., are not as easy to find as you might think. The
baskets, tools, implements, rocks, etc. used to cook acorn are considered
Page 42
a family legacy and kept within a family to be passed down from generation
to generation. What makes a good cooking basket is the subject of another
dissertation and shall not be gone into at this time. Ask the next expert
basket weaver you meet to explain to you how a cooking basket is made.
ALTERNATIVE LEACHING METHODS, & NATURAL DYING USES
The alternative method of leaching, which I personally use (as do most of

the people I have spoken to about this subject) is to take my winnowing
basket (or a broad-bottomed basket), place a clean, 'white' UNBLEACHED
cloth (like a tea towel used just for this purpose....which will never be
white again) in the bottom of the basket, and then place your finely
ground acorn meal on top of the cloth. Then I get a piece of cedar branch
(new growth preferred and place it on top of the acorn meal and run water
on it, VERY SLOWLY. I place my basket on top of a large cooking pot (so
that I can save the tannin water) in such a way that when the pot fills
up, my basket won't be sitting in the water, and the pot can overflow. I
check on the leaching process periodically, so I can empty the soup kettle
as it fills.
Since I am also a weaver and spinner, who does natural dying on occasion,
a day or two before I know I'm going to be leaching acorn, I wash any
uncolored wool fleece I may have on hand that I will want to dye later, or
any white yarn I want to dye in the near future...IF I REMEMBER.
Sometimes I don't plan ahead. Anyway, as the acorn leaching pot fills, I
will pour this tannin-filled water into the washing machine, where I later
place up to 3 or 4 lbs of clean white wool or yarn to soak up the tannic
acid solution. When I am ready to dye the wool at a later date, the color
will come out much more dramatically that it would if I had used
'untreated fleece'.
Another way I have heard of to leach acorn, which I have NEVER tried and
probably never will, is to SCRUB the water tank on your toilet to remove
any algae, and use this 'sanitary' part of your toilet to leach your acorn
meal. It makes sense to use water that otherwise is wasted but it doesn't
seem like a very aesthetic topic of conversation for a public gathering
... I can hear it now: 'Gee, this acorn mush isn't half bad .... you must
have leached it really thoroughly.' 'Why yes I do; I let it sit in a clean
muslin bag in my toilet tank for a week or so...' Then watch your dinner
guests put their food down, never to eat at your camp fire again. The
girl that shared this bit of information with us had just remodeled her
house, had a brand new toilet, and hence no green film in the tank, so she
thought it was the perfect opportunity to try out a method she had heard
of, or had a theory about. She also went on to say, that she was glad her
Page 43
new toilet was a pale brown color because the tannin discolored her the
toilet bowl for quite some time....
Below is a recipe that I have used as recently as last year which is a

good one to serve to those who stubbornly believe that acorn meal is yucky
... they'll never even know its there unless you tell them later -- and
then they'll say things like 'oh, that's why it was so bland,' or 'oh,
that's why I didn't like it,' or 'that's why it got hungry an hour
later.' If you want to be sure you are actually tasting the meal, use the
recipe exactly as is. Once you feel confident that you wish to include
the meal, but you want to add more character to the stew, feel free to add
garlic, green pepper, carrots, etc. The acorn then replaces the starch of
the potato, and provides you with more nutrition than the potato would
provide.
ACORN-CORN BREAD
1 x no ingredients
1/2 c Acorn meal

1/2 c Cornmeal
2 tb Flour
2 ts Baking powder
1/2 ts Salt
1 Egg
1 tb Maple syrup
1 tb Cooking oil
1/2 c Milk
Mix together the dry ingredients. In a separate bowl

beat egg, and add the liquid ingredients. Combine with a
few swift strokes. Pour batter into a small square
greased pan and bake at 425 for 20 min or until firm to
the touch. Serve hot with butter.
Yield: 1 pan
Page 44
ACORN-CORN BREAD
By: Jim Weller
1/2 cup acorn meal

1/2 cup cornmeal
2 tablespoon flour
1/2 teaspoon salt
1 egg
1 tablespoon maple syrup
1 tablespoon cooking oil
1/2 cup milk
Mix together the dry ingredients. In a separate bowl beat egg, and add the
liquid ingredients. Combine with a few swift strokes. Pour batter into a
small square greased pan and bake at 425 for 20 min or until firm to the
touch. Serve hot with butter.
From: Edible Wild Fruits and Nuts of Canada, published by the National
Museums of Canada, ISBN 0-660-00128-4
Posted by: Jim Weller
Yield: 1 pan
ACORN-CORN BREAD
By: Weller
2 cup acorn meal

1/2 cup cornmeal
2 tablespoon flour
1/2 teaspoon salt
1 egg
1/2 cup milk
From: Edible Wild Fruits and Nuts of Canada, published by the National
Museums of Canada, ISBN 0-660-00128-4
Page 46
ACORN-CORN BREAD
By: Weller Fruit and Nuts of Canada
1 cup acorn meal

1/2 cup cornmeal
2 tbl flour
2 tsp baking powder
1/2 tsp Salt
1 pc egg
1 tbl maple syrup
1 tbl oil
1/2 cup milk
ACORN-CORN BREAD
1/2 cup acorn meal

1/2 cup cornmeal
2 tablespoon flour
1/2 teaspoon salt
1 egg
1/2 cup milk
Mix together the dry ingredients. In a separate bowl beat egg, and
add the liquid ingredients. Combine with a few swift strokes. Pour
batter into a small square greased pan and bake at 425 for 20 min or
until firm to the touch. Serve hot with butter.
From: Edible Wild Fruits and Nuts of Canada, Published by the National
Museums of Canada, ISBN 0-660-00128-4 Posted by: Jim Weller From:
Bobby Queen Date: 08 Sep 99
Page 47
Yield: 1 pan
ACORNS
text file
There are various types of oak trees in the United States and Canada and
the taste is varied as well. Some are more bitter, so it's a good idea to
learn which trees produce the sweet acorns. This will save time boiling and
reboiling to get rid of the tannin in them. White Oaks have the sweetest
acorns and need little boiling to remove the bitter taste. Their leaves do
not have the little sharp hairs on the ends of each leaf lobe like say, a
Red Oak. Note that if your oak trees do not have many acorns, that all nut
trees have bountiful years and lean years.
Preparing acorns
ACORNS
info
Here's how i processed them (i started with about a half a plastic

grocery sack). I'm not sure if this is 'the best' way to do it or
not. I eventually found that if i heated up a small handful in a
frypan they would shell much easier. It steamed them a bit inside and
using a pair of nutcrackers the meat would come out pretty eaisily
(squeeze it once on the cap end to break the shell then once on the
oposite end to pop it out). It was important not to heat up more than
i could shell before they got cold again.
After they were all shelled i went with the boil and drain method. I
think it was 4 times total that i boiled them before the the water
was clear. After the last boil, they went into the food dehydrator
Page 48
over night. I had to watch them carefully so they would dry evenly.
Once they were dry I went to grind them. I don't have a food
processor and was not committed enough to do it by hand... first i
tried the coffee grinder and that kept getting clogged. Then i used a
blender and that worked ok but a had to run the meal through a
strainer the keep grinding. It took a long time! I'll be investing in
a food processor for the next batch. lol
Once i got it all ground i spread it out on cookie sheets and

finished drying it on very low heat in the oven. Total yeild was just
over a quart.
I was quite pleased with the end result and it has made an awsome
addition to apple crisp!
I've never worked with acorn before so i'm not sure how it compares.
I like it and so far nobody has gotten sick :-)
ACORNS A
text
Made flour from acorns for years but never boiled them.
I always use the acorns from the white oak and soak them for three days. I
change the water every day. Then I lay them on a screen to dry for
sometimes two weeks or roast them in the oven (which has a distinct nutty
odor). It always depends on how much time I have. I would think that
boiling them would remove some of the flavor.
ACORNS B
text
Page 49
Preparing acorns
ACORNS C
text
Preparing acorns
Acon
Page 50
ACORNS, ACORNS, ACORNS
info
A food staple, delectable treats, and cute lil buggers, acorns have been
processed on a wide scale in the Wintu area since sometime around 700 or
900
AD or so when climactic changes forced the shift of food sources from
grasses to acorns, which of course along with this we see the introduction
and increased use of specialized implements for processing this 'new' food
source. Or so an ethnologist would say mano's to mortars.
Oak Trees (Quercus) are found throughout north America but some species are
unique to northern California climates such as the California Valley Oak ,
or California White Oak. Which produces very good acorns for all around
Wintu food acorn preparation. ie. breads, and soup, or Yuit in wintu. Also
unique to the California area are the Coast Live Oak and the Tan Oak, which
actually falls in to genus Lithocarpus Densiflorus who's fruit more closely
resemble that of chinquapin nut or chestnuts. Of which the tan oak are far
preferred but rare in the wintu territory. Live oak acorns make fair yuit
but are poor for traditional bread techniques. Various other oak species
flourish across the rest of the country, but unfortunately am not
knowledgeable about the techniques required to remove the otherwise bitter
tannic acids from these eastern species (Northern red, scarlet, blackjack,
pin oak).
In the olden days there used to be hereditarily inherited rights to

favorable acorn harvesting locations all around our territory, sometimes
adjacent to the village or miles away in a valley or on a slope neighboring
another band or entire tribes territory. There along a prominent ridge or a
conspicuous tree, sticks may be laid to mark areas reserved for the sole
use
of the owner of the marker. In times of famine the neighbors might come to
perform the Sune' dance asking for contributions of acorns and other food
stores which would be reciprocated or debt paid in aboriginal form. One
such
place used to be down the road from my house outside Redding, the people
from cotton wood creek owned those acorns and that was about 12 miles away
from the Rancheria at Reading's Spanish rancho. The highly specialized art
of basketweaving and the collection and processing of these vegetable foods
were a chief duty of the Wintu female.
Page 51
To prepare acorns collect first a gunny sack or so of whole unshelled

acorns, from the branch, when ripe in late September or October. They used
to be collected in the day by lots of wintu women. At the end of a long day
of gathering acorns, grass, seeds, berries, hazel and pine nuts, they would
come back into the village and empty all their burden baskets into
granaries, large woven cradles sometimes 12-14 feet high and 4-5 feet
across. I've seen others made from green (living) Buckbrush and bent to
form
a cradle as it grows about 6 feet across and 4 feet high. Like the buckeyes
I usually collect about a 5 gallon bucket full. To prepare, hull the
acorns,
using the traditional method of cracking between the teeth. Sift on an open
work basket to remove skin. Pound out to fine and / or coarse meal. And
leech out. Again the key to this method is to find a suitable spot along a
fresh water creek with an appropriate type of sand. The sand is pushed up
to
form a dish and the meal placed in the 'dish' and water poured over
repeatedly, repeatedly leech with water for one day. You can try using a
cloth to separate the sand and meal.
Remove meal, coarse and fine meal will be completed separately, fine meal
can be made into yuit (soup) by adding to a large acorn basket and
introducing small pre-heated stones and stirring to avoid scarring the
basket. Don't forget your plied willow stone fork for handling the red hot
cooking stones. Usually stirred with a nice oak paddle. Once the acorns are
warm they can be set to cool. Once cool it is ready to serve in individual
serving baskets. The coarser meal can be made into coarse yuit or into
bread, add pinch of red clay soil (iron oxide) and mix with water to doughy
consistency. Preheat stone oven made over a ground fire, or cook evenly
over
coals. Flipped, comes out a scorched consistency on surface. Cool, slice,
(some ppl salt), serve along with deer or salmon, but always remember don't
put the puufiich in the aama basket, because you won't get anymore.
Page 52
APACHE ACORN CAKES:
1 cup acorn meal, ground fine

1 cup cornmeal
1/4 cup honey
pinch of salt
Mix the ingredients with enough warm water to make a moist, not sticky
dough. Divide into 12 balls. Let rest, covered, for 10 minutes or so. With
slightly moist hands, pat the balls down into thick tortilla-shaped breads.
Bake on an ungreased cast iron griddle over campfire coals or on clean
large rocks, propped up slightly before the coals. If using the stones,
have them hot when you place the cakes on them. You’ll have to lightly peel
an edge to peek and see if they are done. They will be slightly brown.
Turn them over and bake on the other side, if necessary.
These cakes were carried on journeys dry and eaten alone or with shredded
meat. We cheat and add homemade butter, too. But then, we are spoiled.
Multi-grain bread with acorn meal:
APACHE ACORN RAVIOLI IN CLEAR BROTH
---- APACHE ACOR
2 Green anaheim chiles

1 tb Unsalted butter
1 tb Shelled and finely chopped
-acorns or unsalted
-pistachio nuts
3 oz To 4 oz soft white goat
-cheese
1 Recipe basic Egg Ravioli
-dough
2 ts Kosher salt
1 qt Water
Yield: 6 servings
Page 53
By: 'Native American Cooking,' by Lois Ellen Frank
2 green anaheim chiles

1 tb unsalted butter
1 tb shelled and finely chopped acorns o
3 oz to 4 oz soft white goat -cheese
1 recipe basic egg ravioli -dough
2 ts kosher salt
1 qt water
clear broth
6 c chicken stock
1 scallion, green part only,-diagonal; ly sliced
1/2 ts azafran
Roast the chiles then peel, seed, devein and coarsely chop them,
Melt the butter in a saucepan over medium-low heat and add the acorns.
Saute 3 minutes, stirring constantly. Add the green chiles and saute
another minute. Remove from the heat, mix together with the goat
cheese and set aside.
Prepare a stencil by cutting a design out of a piece of cardboard.

For the ravioli in the photograph, we cut a stencil 5 inches in
length, 3 inches in height, with 1-inch steps.
Roll out the ravioli dough as thinly as possible. Fold the dough in
half, place the stencil over the dough and, with a sharp knife, cut
around it. Repeat this process 11 times to make 24 identical pieces
of dough.
Lay 12 cut out pieces of dough on a board and place about 1

tablespoon of the acorn filling in the center of each. Moisten the
outer edges of each piece of the dough. Place the other 12 pieces on
top, and press the edges together with your fingers. If the edges
are slightly uneven, trim them. Set aside.
Add the salt to the water in a wide, large saucepan, and bring to a
boil over high heat. Add the ravioli and cook 3 minutes, until
tender and translucent around the edges. Drain and set aside.
Page 54
Bring the stock to a boil in a large saucepan over medium-high heat.

Add the scallions and azafran and simmer, uncovered, over medium-low
heat 5 minutes. Remove from the heat and pour 1 cup of the broth into
each bowl. Add some ravioli and serve.
Yield: 6 servings
----APACHE ACORN RAVIOLI----

1 tablespoon unsalted butter
1 tablespoon shelled and finely chopped acorns o; r unsalted pistachio nuts
3 oz to 4 oz soft white goat cheese
1 recipe basic egg ravioli dough
2 teaspoon kosher salt
1 quart water
----CLEAR BROTH----
6 cup chicken stock
1 scallion, green part only, diagonal; ly sliced
1/2 teaspoon azafran
Prepare a stencil by cutting a design out of a piece of cardboard. For

the ravioli in the photograph, we cut a stencil 5 inches in length, 3
inches in height, with 1-inch steps.
around it. Repeat this process 11 times to make 24 identical pieces of
dough.
Lay 12 cut out pieces of dough on a board and place about 1 tablespoon
of the acorn filling in the center of each. Moisten the outer edges of
each piece of the dough. Place the other 12 pieces on top, and press
the edges together with your fingers. If the edges are slightly
Page 55
uneven, trim them. Set aside.
boil over high heat. Add the ravioli and cook 3 minutes, until tender
and translucent around the edges. Drain and set aside.

heat 5 minutes. Remove from the heat and pour 1 cup of the broth into
each bowl. Add some ravioli and serve.
From "Native American Cooking," by Lois Ellen Frank
Yield: 6 servings
----APACHE ACORN RAVIOLI----

1 tablespoon unsalted butter
1 tablespoon shelled and finely chopped acorns o; r unsalted pistachio nuts
3 oz to 4 oz soft white goat cheese
1 recipe basic egg ravioli dough
2 teaspoon kosher salt
1 quart water
----CLEAR BROTH----
6 cup chicken stock
1 scallion, green part only, diagonal; ly sliced
1/2 teaspoon azafran
Prepare a stencil by cutting a design out of a piece of cardboard.

For the ravioli in the photograph, we cut a stencil 5 inches in
length, 3 inches in height, with 1-inch steps.
Page 56
around it. Repeat this process 11 times to make 24 identical pieces
of dough.
Lay 12 cut out pieces of dough on a board and place about 1

tablespoon of the acorn filling in the center of each. Moisten the
outer edges of each piece of the dough. Place the other 12 pieces on
top, and press the edges together with your fingers. If the edges
are slightly uneven, trim them. Set aside.
boil over high heat. Add the ravioli and cook 3 minutes, until
tender and translucent around the edges. Drain and set aside.

heat 5 minutes. Remove from the heat and pour 1 cup of the broth
into each bowl.
Add some ravioli and serve. ****************************
From "Native American Cooking," by Lois Ellen Frank
Yield: 6 servings
APACHE ACORN SOUP
By: TRADITIONAL RECIPIES, PERSONAL BOOK
2-1/2 -3 lbslbs. round steak sweet acorns

(enough to make 3/4 cups of acorn f; lour)
salt
PLEASE USE A PLASTIC BOWL/ OR WOODEN ONLY...
CUT THE ROUND STEAK INTO SMALL BITE SIZE PIECES & COOK IN ABOUT ONE QUART
WATER.LET IT SIMMER FOR ABOUT 3 HRS. OR UNTIL MEAT IS WELL DONE.SALT TO
TASTE,SHELL THE SWEET ACORNS & GRIND THEM INTO VERY FINE FLOUR UNTIL YOU
HAVE ABOUT 3/4 CUP FLOUR. STRAIN THE BROTH FROM THE MEAT IT WILL BE USED
LATER. SHRED THE MEAT & PLACING IT IN A WOODEN OR PLASTIC BOWL MIX IT WITH
THE ACORN FLOUR {{aluminum discolors the flour.}}POUR THE HOT BROTH OVER
THIS MIXTURE & STIR.IT IS NOW READY TO SERVE IN INDIVIDUAL BOWLS.
**I USUALLY MAKE FRY BREAD TO GO WITH THIS CAN ALSO MAKE ACORN MUFFINS OR A
Page 57
BREAD TO GO WITH THIS...VERY TASTEY...
APACHE ACORN SOUP
3 lb stew beef
1 teaspoon pepper
1 cup ground acorn meal
2 quart water
1 teaspoon salt
Cover beef with water and bring to boil in a heavy pot. Simmer until
done; add salt and pepper as meat cooks tender. Remove beef and chop on a
flat stone until split in shreds. The meat broth continues to cook
vigorously while meat and acorn flour (meal) are mixed together. Apaches
stress that their food is always well done; no instant cooking. Broth,
meat and meal simmer together until the broth bubbles creamy white with
yellow flecks, pleasantly acorn scented and flavored.
Formatted for Meal Master by Lori Fuller
Yield: 1
APACHE ACORN SOUP
3 lb stew beef
2 qt water
1 ts pepper
1 ts salt
1 c ground acorn meal
Cover beef with water and bring to boil in a heavy pot. Simmer until
done; add salt and pepper as meat cooks tender. Remove beef and chop on a
flat
stone until split in shreds. The meat broth continues to cook vigorously
while meat and acorn flour (meal) are mixed together. Apaches
stress that their food is always well done; no instant cooking. Broth,
meat and meal simmer together until the broth bubbles creamy white with
Page 58
APACHE ACORN SOUP
3 lb stew beef
2 qt water
1 ts pepper
1 ts salt
1 c ground acorn meal
Cover beef with water and bring to boil in a heavy pot. Simmer
until
done; add salt and pepper as meat cooks tender. Remove beef and
chop on a
flat stone until split in shreds. The meat broth continues to cook
vigorously while meat and acorn flour (meal) are mixed together.
Apaches
stress that their food is always well done; no instant cooking.
Broth,
meat and meal simmer together until the broth bubbles creamy white
with
APACHE ACORN-PINON SOUP WITH WILD FLOWERS
By: Foods of the Southwest Indian Nations
1 t unsalted butter
1 c. pinons (pine nuts)
4 t. acorns, or unsalted pistachios; shelled
6 t. chopped wild onions or leeks
9 c. chicken or rabbit stock
1/4 tsp.. salt
1/2 tsp.. black pepper
1-1/2 qt. half and half
snipped wild onions, mint sprigs; and wild edible flowers
aditionally, this recipe is prepared with the small, brown acorns of the
Emery oaks that are indigenous to the Chiricahua Mountains in the
southeastern part of Arizona. The Apache tribes originally lived in this
region before they were relocated northeast to San Carlos. Melt the butter
Page 59
in a large saucepan over medium heat and sauté the pinons, acorns, and
onions 4 minutes, until the onions are translucent and the nuts golden
brown.
Add the stock, salt, and pepper. Bring to a boil, then reduce the heat to
medium and cook until the mixture is reduced by half, about 20 minutes. Add
the cream and reduce the mixture again by half, to 6 cups.
Remove from the heat and blend in a blender until the mixture is smooth.
Push through a fine sieve; discard the contents of the sieve. Garnish and
serve.
Yield: rves 6 p
BREAD ACORN
1 cup acorn flour

1 cup whole wheat flour (can be 3/4 cup w; heat and 1/4 cup carob fl
or just use a total of 2 cups acorn; flour)
1 teaspoon salt
3 tablespoons honey
1 egg
1 cup raw milk
3 tablespoons oil
F.
BURNING TREE ACORN BREAD
reads
1 cup acorn flour
1 cup all purpose flour
1 tbl baking powder
1/2 tsp Salt
3 tbl Sugar
1 pc egg; beaten
Page 60
1 cup milk
1 tbl oil
Mix together, acorn meal, white flour, baking powder, salt and sugar. In
separate bowl, mix together egg, milk, and oil. Combine dry ingredients and
liquid ingredients. Stir just enough to moisten dry ingredients. Pour into
a greased pan and bake at 400F. for 30 minutes.
NOTE: Acorn flour purchased at any Korean Store.
BURNING TREE GOLDEN ACORN SOUP
part A
1/4 cup roasted corn (parched); grind in blender
1/4 cup pine nuts; add to blender
1/2 cup sunflower seeds; add to blender
1/2 cup pepitos; add to blender
1 tbl acorn starch; add to blender
1 part B
5 gallon water
3/4 cup chicken soup base
1 lb non dairy creamer
1/2 cup peanut butter
1/2 cup dry onion flakes
1/4 cup garlic powder
1 tbl black pepper
2 tbl pepper flakes
1 tbl cayenne
1/3 cup menudo mix
1 lb Butter
corn starch to thicken
Part A Grind Dry corn in blender. Add water and grind again until smooth.
Grind remaining nuts and seeds in blender until smooth and mix with corn.
Part B Make cream of chicken with water, chicken base and other
ingreadients except peanut butter, butter and nut mix. Bring to a boil.
Adjust seasoning if needed add nut mixture and peanut butter. Vontinue at a
simmer until all is mixed then thicken with corn starch water slurry to
desired thickness. Simmer to cook stach.
Yield: 6 gal
Page 61
CALIFORNIA ACORNS
By: Sisquoc
info
We usually gather the acorns up in the San Jacinto and Santa Rosa Mountains
in fall. Store them in a dry place for a few months or till the next year
and
then crack, shell, remove skin and grind into flour. We prefer Black Oaks
and
have to leach the ground flour out with warm water. Then you can make it
into a
porridge, weewish (thick enough to cut into squares and stands like
Jell-O),
dumplings or use in bread or muffin recipes.
For the mesquite I have a friend who gathers it down in the Coachella
Valley
area and she grinds the dry yellow bean pods in a blender. I have bought
the
ground flour from Native seed search in Tucson, AZ. When I couldn't get it
here.
To make our traditional bread you just add water to the flour, kneed it
into
dough, pat it out into small cakes, sun dry and there you go. It is honey
mesquite and it is like a dried candy treat.
CHRIS NYERGE'S ACORN BURGERS
1/2 cup coarse meal

1 cup water
1 teaspoon salt
1 teaspoon butter
1 onion, chopped
1 egg
Combine meal, water, and salt, boil 15 minutes to soften. Melt the
butter, and saut‚ one chopped onion. Mix with acorn meal, and egg,
season to taste, make patties and cook/fry.
Page 62
From: "Linda Roberts" <lrobe684@bellsou
Yield: 4 servings
CHRIS NYERGE'S ACORN PICKLES
2 cup whole acorns, leached

6 peppercorns
1 bay leaf
1/2 cup vinegar
1 teaspoon honey
Sterilize jar and lid, pack with acorns, bay leaf and mustard seed.
Heat vinegar and honey, add to jar, add boiling water. Leave 1/2 "
head room. Refrigerate 3 months.
These recipes are from an article by Christopher Nyerges

(www.self-reliance.net) in COUNTRYSIDE & SMALL STOCK JOURNAL, Vol. 85
No.6, November/December 2001. "Christopher is the author of GUIDE TO
WILD FOODS and ENTER THE FOREST. He has led Wild Food Outings since
1974. He and his wife operate the School of Self-reliance, teaching
classes in wild plant identification and cooking.
Yield: 4 servings
Page 63
CHRIS NYERGE'S ACORN RECIPES
1 soup or mush
Southern California Indians commonly used the leached and ground

acorns as a base for soup or mush. To use as a soup base, mix
approximately two cups of the meal with 8 cups of water. Add diced
onions, potatoes, carrots, wild greens, and seasonings to suit your
taste. To use as a breakfast mush, add milk and/or water to the
acorn meal to your desired thickness. Serve with whatever you'd add
to oatmeal: such things as raisins, sliced fruit,honey, butter, and
cream.
MEAL CAKES
Acorns are ground, sieved, and pressed (all while still "wet"). You
must dry it well, and it will last one year. Reconstitute when ready
to use. Use as needed. Pie crusts can be 1/3 meal cake. Can toast,
and use as regular meal for nuttier flavor.
SLIVER
These are leached, and then ground with a special blade (a la salad
shooter) which results in thin slivers. Use in pie, on toast, and as
you'd use toasted coconut on top of foods. Gives a nutty flavor.
Use where you don't want or need body. Can use with cheese balls.
Ideally, toast before using.
FLAKE
These are sliced thin (when wet) with a slicing blade. Somewhat
resembles small potato chips when dry. Used for casseroles, "meat
loaf," and any type of heavier baked product. Can be toasted, used
as chips, etc.
SHRED
Made with a larger blade, results in thin shreds. Can season with
chili powder, soy sauce, etc. Used as fried things. Add oil to
skillet, add onions, meat, vegetables, etc. Like pilaf. Can use in
cheese balls. From: "Linda Roberts" <lrobe684@bellsou
Page 64
Yield: 4 servings
CHRIS NYERGE'S ACORN RECIPES - BREAD
1 cup acorn flour

1 cup whole wheat flour or
3/4 cup wheat and
1/4 cup carob flour or just use a
1 total of
2 cup acorn flour
1 teaspoon salt
3 tablespoon honey
1 egg
1 cup raw milk
3 tablespoon oil
Mix well and bake in a greased loaf pan for 30 to 45 minutes at 300
degrees F.
PANCAKES
I use the above recipe for making pancakes simply by adding more milk
or water until the consistency is correct for pancake batter. They
are excellent when served with gooseberry topping.
Yield: 4 servings
Page 65
COLLECTING AND STORING ACORNS AND MEAL
1 acorns
1 acorn meal
1 acorn flour
Acorns will generally be at least somewhat green when picked from

trees, but they normally turn brown in storage.
Not every acorn is sound. Several different insects, including

filbert weevils and the filbert worm lay their eggs on the cap end of
developing acorns. When the eggs hatch, the larvae begin to feed on
the inside of the developing acorn. Larvae reach maturity at about
the same time as the acorns do. When mature, weevils and worms bore
their way out of the acorn. Exit holes made by the larvae are about
the size of a pencil lead. Most acorns that have these small open
exit holes have a lot of internal damage and should be discarded. Not
all eggs develop into larvae, so acorns with closed pimple-like
marks, may be perfectly sound. Acorns that are shriveled,
lightweight, or cracked have often dried out excessively, and these
should be discarded.
Insect and weevil damage can be minimized in the second year of

harvesting by raking up and removing all old windfalls.
Collection of Acorns
Acorns are ready when the caps are removed easily without damage to
the acorns. Usually when acorns start dropping to the ground, most of
the acorns remaining on the tree are ripe. Acorns may be picked
directly from the tree when they are ripe. The freshest nuts are
collected this way.
Nuts may also be gathered from the ground if they haven't been there
too long. Choose the acorns that are green or dark brown. Light brown
color usually indicates that the acorns have been on the ground
longer and are more likely to have become dehydrated.
Select the largest acorns, and avoid those with obvious cracks,
holes, or damage from rodents or worms, and those that feel unusually
light or hollow.
Page 66
A blue-gray mold also damages fallen seed. Acorns covered for about 2
months by wet leaves show mold at the blunt ends that gets well
within the nuts. Gather only freshly fallen acorns to avoid the mold.
Storage of Raw Acorns
The primary goal of storage is to reduce the metabolic activity (i.e.

keep the seed dormant). The acorn is perishable, and the other goals
of storage are to prevent the acorns from drying out or becoming
moldy Do not wash or soak acorns before storage, as the water and
room temperature will start the germination process. Freshly
harvested acorns should be stored at 33-41øF as soon as possible. A
home refrigerator is adequate.
The easiest way to store acorns is in 1-gallon zip-lock-type plastic

bags. Fill them only half full with acorns. Add a handful of dry peat
moss. Peat moss is slightly acidic, which inhibits bacterial growth,
and it absorbs excess moisture given off by the acorns, which helps
prevent mold growth. Do not seal the bags. Leave them completely
open, and lay them on their sides to allow air circulation so the
acorns do not become moldy.
Some external mold growth on stored acorns can occur, but is

generally not a cause for concern. However, if acorns are oddly
discolored and feel soft when squeezed, they may be decayed. You can
check a few acorns by cutting them open. The inside (the "meat") of
a healthy acorn is whitish or yellowish. Decayed acorns will be dark
brown or sometimes nearly black internally.
Acorn Meal and Flour
Leaching can be effectively accomplished by cold water. Crack and

shell the acorns, then grind them into a coarse meal. Place the meal
in a cloth sack or tightly woven, lidded basket and anchor the sack
or basket in a clean flowing stream. Every several hours, taste the
meal and when the bitterness and astringency are gone the leaching is
complete. The meal is then spread out into flat, broad baskets and
stirred frequently until sun-dried. To assure dryness for storage of
the flour, it is best to then parch the meal on a flat rock over
fire, or in a cast iron skillet. When doing this, a light roasting of
the meal imparts a fine, nutty flavor to the finished flour. The
leached, dried, parched meal can be used at this point, or ground
once more into a fine flour.
Page 67
Dry storage for the flour is essential. Acorn flour can easily become
moldy with the right combination of moist conditions and a few warm
winter days. When going into the storage container, smell the flour
before using. If a musty smell has developed, discard the flour.
Acorns can serve as a host for the aflatoxin mold, as can peanuts,
rye and other grains; most frequently, aflatoxin poisoning comes from
the mold aspergillus flavus. Acorn flour often lasts into February or
March before "going off," when stored at room temperature on the
kitchen shelf in a ceramic container. Freezing prolongs the shelf
life; but the flour loses the richness of its flavor 8-10 months
after freezing.
Yield: 1 text file
CORN PUDDING STUFFED ACORN (MODERN)
2 acorn squash, green, gold or white; halved

1/4 c. water
1 t. butter or margarine
1/2 c. green or red bell pepper, chopped
1/3 c. onion, chopped
2 c. whole kernal corn
1 egg yolk, lightly beaten
1 t. light mayonnaise or salad dressing
1/4 tsp. paprika
1/4 tsp. pepper
1/4 c. croutons, crushed
2 tsp. fresh chives, or green onions; chopped,
Cut squash in half; remove seeds. Roast seeds if desired. Place squash
halves cut side down with 1/4 cup water in a shallow casserole dish. Bake
at 350 degrees fahrenheit for 25-30 minutes. Test with a fork the same as
you would a baked potato for doneness.
In a medium to large saucepan melt butter. Add bell pepper and onion and
saute for 3 to 4 minutes or until vegetables are tender. Stir in creamed
corn, egg yolk, mayonnaise or salad dressing, paprika, and pepper until
blended. Cover and cook 3 to 4 minutes, stirring once, until heated
through. Fill squash halves with corn pudding mixture. Return to oven and
bake until heated through; about 10 minutes. Sprinkle croutons and chives
on top.
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Yield: 4 side-dish ser
CORN PUDDING STUFFED ACORN SQUASH - MODERN
2 acorn squash, green, gold or white, halve; d

1/4 cup water
1 t.. butter or margarine
1 t.. light mayonnaise or salad dressing
1/4 tsp. paprika
1/4 tsp. pepper
2 tsp. fresh chives, chopped, or green oni; ons
In a shallow casserole dish, place squash halves cut side down with 1/4 cup
water in dish. Cover loosely; microwave on high (100%) power for 7 to 9
minutes until fork-tender, turning dish a quarter turn once during cooking.
Let stand, covered, while preparing filling.
In a 1-quart casserole dish, place butter or margarine; microwave, loosely

covered, for 40 seconds until melted. Add bell pepper and onion to dish;
cover and microwave for 3 to 4 minutes or until vegetables are tender. Stir
in creamed corn, egg yolk, mayonnaise or salad dressing, paprika, and
pepper
until blended. Cover and cook 3 to 4 minutes, stirring once, until heated
through. Scoop out seeds and strings from squash. Fill with corn pudding
mixture; cover loosely. If desired, microwave for 2 to 3.
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CORN PUDDING-STUFFED ACORN
2 acorn squash, green, gold or white, halve; d

1/4 cup water
1 t.. butter or margarine
1 t. light mayonnaise or sour creme
1/4 tsp. paprika
1/4 tsp. pepper
2 tsp. fresh chives, chopped, or green oni; ons
In a shallow casserole dish, place squash halves cut side down with 1/4 cup
water in dish. Cover loosely; microwave on high (100%) power for 7 to 9
minutes until fork-tender, turning dish a quarter turn once during cooking.
Let stand, covered, while preparing filling.
In a 1-quart casserole dish, place butter or margarine; microwave, loosely

covered, for 40 seconds until melted. Add bell pepper and onion to dish;
cover and microwave for 3 to 4 minutes or until vegetables are tender. Stir
in creamed corn, egg yolk, mayonnaise or salad dressing, paprika, and
pepper
until blended. Cover and cook 3 to 4 minutes, stirring once, until heated
through. Scoop out seeds and strings from squash. Fill with corn pudding
mixture; cover loosely. If desired, microwave for 2 to 3 minutes more to
heat through. Sprinkle croutons and chives on top. Makes 4 side-dish
servings.
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CORNMEAL AND ACORN MUSH:
4 cups water
1 tsp. salt
1/2 cup acorn meal, ground
about 1 cup cornmeal
Bring salted water to a boil and sprinkle the acorn meal into the boiling
water, stirring briskly with a wire or twig whisk. Then add the cornmeal.
Add just enough cornmeal to make a thick, bubbling batch in which a wood
spoon will stand up fairly well. Place the saucepan in a larger container
holding two inches or more of boiling water. (Use a double boiler, if you
have one.) Simmer the mush until quite thick, about 45 minutes, stirring
occasionally to keep it from lumping.
Cornmeal and acorn mush is very good for breakfast on a cold morning. It
can be served with sweetened milk and a dab of wild fruit jam or homemade
butter. But it is also great as a main course lunch or dinner. You can also
add salsa or bacon bits and grated cheese on top to get great variety.
This mush is very filling and will stick to your ribs.
I often make a double batch and pour the “extra” in a greased bread pan.
When cooled in the fridge overnight, it becomes quite solid and can be
sliced in half inch thick slices, dipped in flour and fried in oil, first
one side, then turn and fry the other. Fried acorn and cornmeal mush is one
of our absolutely favorite camp (or at-home) breakfasts. Serve it with
butter, salt, and thick fruit jam or maple syrup. Of course, David likes
his with catsup.
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DIABETIC ACORN SQUASH WITH CRANBERRY SAUCE
1 12 -oz. pkg. whole fresh cranberries(do not; use canned)

1 large thin skinned orange, unpeeled, seed; ed, and chopped
1large red delicious apple, unpeele; d, seeded, and chopped
1/2 cup water
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
3 tbsp. splenda granular no calorie sweetne; r
4 small acorn squash, about 1 1/2 to 2 1/4; lbs. each
Cranberry Sauce:
In a small saucepan, combine cranberries, orange and apple pieces. Add
water. Bring to a boil; reduce heat. Add cinnamon and ginger; simmer until
mixture is soft. Remove from heat and stir in SPLENDA.
Squash Method 1:
Cut each squash in half and remove seeds. Place squash, cut side down,
in a steamer basket and steam for 15 minutes. Squash is done when a fork
pierces the skin easily.
Squash Method 2:
Slice squash in half. Scoop out the seeds and sllice a tiny bit off the
bottom of the squash so it will sit on the plate later.
Place the squash halves cut side down in a glass dish in 1/8-inch water.
Prick the skin of the squash with a fork several times. Cover the dish with
plastice wrap and microwave for about 3 to 5 minutes, depending on size of
the squash. Squash is done when a fork pierces the skin easily.
After either method of preparation, stuff the cranberry mixture into the
squash cavity. Steam the stuffed squash for 5 minutes or microwave for 1
minute.
Yield: 4 servings.
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ELK STEW WITH ACORN DUMPLINGS
4 slices bacon,halved
1 1/2 lb. elk or beef chuck steak,trimmed and; cubed
1 quart plus 1/2 cup water
1 1/4 cups chopped onion
2 bay leaves
1 teaspoon salt(optional)
3 potatoes,peeled and diced
3 carrots,peeled and diced
1 large turnip,diced
1/4 cup acorn meal or hazelnut meal
acorn dumplings
1/2 cup acorn meal or hazelnut meal
1 3/4 teaspoons baking powder
1 egg,beaten
2 tablespoons milk
2 tablespoons vegetable oil
In a large skillet over med. heat, cook bacon until some of it's fat is
rendered. Add elk and brown with the bacon. Add 1 quart of water,onion,bay
leaves,and salt. Cover and simmer for 1 1/2 hrs. Add potatoes, carrots and
turnip and cook 30 min. longer. Combine remaining water with acorn meal and
stir into the simmering stew. In a bowl,combine dumpling ingredients and
beat until smooth. Drop by tablespoons into the simmering stew. Cover
tightly and steam 12 to 15 min.
Yield: serves 6.
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ELK STEW WITH ACORN DUMPLINGS
4 slices bacon, halved

1 1/2 lb elk or beef chuck steak, trimmed an; d cubes
1 quart water plus 1/2 cup
1 1/4 cup chopped onions
2 bay leaves
1 teaspoon salt
3 potatoes, peeled and diced
2 carrots, peeled and diced
1 large turnip, diced
1/4 cup acorn meal or finely ground hazelnu; ts
----ACORN DUMPLINGS----
1 3/4 teaspoon baking powder
1 egg, beaten
2 tablespoon milk
2 tablespoon vegetable oil
In a large skillet over medium heat, cook bacon until some of its
fat is rendered. Add elk and brown with the bacon. Add 1 quart of
water, onion, bey leaves, and salt. Cover and simmer for 1 1/2 hours.
Add potatoes, carrot and turnop and ocok 30 minutes longer. Combine
remaining water with acorn meal and stir into the simmering stew. In
a bowl, combine dumpling ingredients and beat until smooth. Drop by
tablespoonfuls into the simmering stew. Cover tightly and steam 12
to 15 minutes.
From " Spirit of The Harvest: North American Indian Cooking," by

Beverly Cox and Martin Jacobs.
Yield: 6 servings
GRANDMA'S ACORN GRIDDLE BREAD WITH SYRUP
3 cup cornmeal
3 cup acorn flour
Page 74
1/4 cup flour

2 teaspoon baking soda
3 cup milk
3 eggs beaten
1 1/2 teaspoon salt
1 1/2 teaspoon vanilla
Mix dry ingredients, add milk and stir until all ingredients are
moist. Then add beaten eggs and vanilla. Stir until mixed well.
Ladle on a hot greased griddle (I use a no stick one now and cut out
the grease.) From: [email protected] Date: Sun, 28 Sep
2003 12:08:14 Edt
Yield: 4 servings
Page 75
HARVESTING THE WILD: ACORNS
By: Jackie Clay
info
When I was just a little girl, I used to collect acorns by the boxfull as
they fell in the fall. I didn’t know why. They just felt nice in the hand
and somehow a big bunch of them felt satisfying. Could that be because
somewhere in my ancestors’ time, acorns were a very important food? Native
Americans all across oak-growing North and South America harvested acorns,
which were nearly as important a food as corn or beans. Such tribes as the
Cherokee, Apache, Pima, and Ojibwa routinely harvested and used the acorn.
These Indian gatherers taught early settlers how to harvest and use acorns
in their cooking, as they did corn and other traditional foods. Even today,
many Indians gather acorns, both to use themselves and to sell in Mexican
markets.
And those bright, shining round acorns are very good for you, besides
tasting great. Health benefits of acorns
Acorns have been tested and found to be possibly the best food for
effectively controlling blood sugar levels. They have a low sugar content,
but leave a sweetish aftertaste, making them very good in stews, as well as
in breads of all types.
Ground, leached acorn meal, ready to dry. The bitterness is gone.
They are rich in complex carbohydrates, minerals, and vitamins while they
are lower in fat than most other nuts. They are also a good source of
fiber.
An additional benefit from eating acorns is in the gathering. Acorns,

although they “fall from trees,” must be picked and processed before
eating, which requires a walk, then bending and picking up. All of these
are good exercise. In fact, that is why many “primitive” foods are so
healthy. They require exercise just to put them on the table, not just a
short trip to the convenience store or fast food joint. But acorns taste
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bitter!
One of the first things I learned as a little girl harvesting acorns was
that they tasted awful. Unfortunately, many acorns do taste bitter. This is
because they contain tannin, a bitter substance in oaks which is used to
tan leather. Real pucker power here. Some varieties of acorns contain more
tannin than others. They range from the Emory oak of the southwestern
United States and northern Mexico, which is so mild it can be used without
processing, to some black oaks with very bitter acorns, requiring lengthy
processing to render edible.
Generally, the best acorns to harvest are those of the white oaks, such as
the swamp oak, Oregon white oak, and burr oak, as they contain less bitter
tannin. Luckily, nearly all acorns can be made usable with natural
processing which renders them nutty and sweet. From the mighty oak
Acorns are one grain that literally grows on trees. Even a small oak tree
can produce a bushel or more of tasty, nutritious acorns. And that
grandaddy oak out in the pasture could produce nearly a thousand pounds.
Now that is a lot of eating from a small area.
There are now several varieties of grafted oak trees, which bear nearly
double the harvest of wild trees. These trees are available for purchase
from specialty nursery companies.
Nice fat, ripe acorns, ready to be used for acorn meal or flour
Not only are acorns great food for us, but for many birds and animals as
well. Any deer hunter can tell you that one of the best spots to ambush a
wily buck is on a trail to a big oak tree. Deer and wild turkeys harvest
these nutritious acorns to fatten up for winter.
Early settlers must have noticed this, as they soon began to turn their
hogs out into the oak woods to fatten on the bounty of acorns. I accidently
had this happen to two of my own pigs. I had a litter of weaner pigs, six
in number in an outside pen. While we were in town, a stray dog came by and
had great fun, chasing the little porkers around the pen. None were
injured, but two of them vaulted the pen wall next to the shed and took off
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for the woods as fast as their little legs would run.
We hunted, called, and scoured the woods for days. Weeks. No piggies. By
then, we figured a black bear, which were numerous in our woods, had a
midnight snack of pork on the hoof.
Then one November, I was riding my horse down one of the wooded trails
through huge old oaks, when I noticed turned-up fresh soil. Bear? Nope, my
“bear” had left pig tracks. I tied my horse and scouted further,
discovering seemingly acres of ground dug up underneath those bounteous oak
trees. My lost piggies were found. But those tracks looked pretty big.
To make a long story short, we corralled those errant porkers and hauled
them home. On putting them in the pen next to their brothers and sisters,
we were shocked. Out in the woods, they really looked big, but now they
looked huge. They were a third again as big. On butchering, the woods
raised hogs weighed 290 pounds, while the grain fed hogs barely made 200
dressed. So much for “modern feeding.” Of course the pigs had access to
roots, grasses, insects, and more. But I credit much of their hearty size
to those fat acorns they were gorging themselves upon.
As acorns hold a long time under the tree, the hogs were feasting on last
year’s crop all summer, then the fresh crop come fall. Not a bad natural
feed. Harvesting
First of all, you’ll have to check out your local oaks during the spring
when the leaves and underbrush are not as dense. Get a little pocket tree
book and try to identify the oaks you find. In many areas, there are
several varieties of oaks available to the acorn harvester. Some are quite
mild and sweet and others pretty darned bitter. If you have a choice, try
to find a variety with mild meat and only a little initial tang of tannin.
My son, Bill Spaulding’s hunting “shack” sits right in the middle of white
oaks, which produce “grain from trees,” as some Indian tribes refer to
acorns, and also lure big deer, which come to feed on sweet, fat acorns.
You may have to simply nibble and check, come fall. Different varieties of
oak have different shaped acorns. Crack a nice fat acorn with no worm hole.
Page 78
Examine the meat. It should be yellowish, not black and dusty (insects).
Now, simply nibble and chew up a part of the nut. If it is very bitter,
spit it out and try another kind of acorn. When you find a grove of
relatively mild acorns, note this for next year and harvest away.
As the understory is usually very thin below a decent sized oak tree, the
acorns are quite easy to pick up. Depending on the variety of oak, your
acorns will drop between late September and October, more or less,
depending on your climate zone. The best way I’ve found to pick up acorns
is to simply pick a nice dry, sunny day as soon as the acorns begin to drop
and take baskets and sacks to the woods and sit down and pick them up. If
you wait too long, the handy dandy squirrels and other wild critters will
beat you to them, leaving only the worm-riddled hulls behind. Processing
The term “processing” brings to mind machines and chemical additives. With
acorns, processing simply means making them ready to eat.
When I get home with my bounteous haul, I spread them out a layer thick on
an old sheet which I have laid on a roof, corner of the yard, or some other
out-of-the-way dry, sunny place. This lets them sun dry and prevents any
possible molding before I get them shelled. It will also kill any insect
eggs or larvae, which might be inside. If you cannot lay the acorns out in
the sun, spread them in a single layer on cookie sheets in a very slow oven
for an hour.
Some acorns, such as those of the Emory oak, require no more processing
than cracking them open and eating them. Like most nuts, acorns of all
types benefit from toasting on a cookie sheet in an oven at 175° F. Stir to
prevent scorching.
However, most acorns do contain enough tannin to make leaching this bitter
substance out necessary. To do this, simply sit down and crack a big
bowlful of acorns, carefully examining each nut for black holes, which
indicates a worm is inside rather than a wholesome plump yellowish-beige
nut. Acorns are very easy to crack. The shell is pliable and quite thin.
Pop the cap off, then simply grasp it with a pair of pliers and give a
squeeze. Don’t mash the kernel. Simply crack the shell. Then peel it off
and toss the kernel into a bowl.
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When all are done, get out your food grinder. Put a fine knife on the
grinder and run the shelled acorns through it. This makes a coarse meal.
Place this in a large crock or glass bowl. Then add boiling water to cover
and let stand an hour. Drain and throw away the brownish, unappetizing
water. Repeat. Then taste the meal. It should have a bit of a bitter tang,
then taste sweet as you chew a piece. Continue leaching out the tannin as
long as necessary.
When the acorn meal is mild tasting, it is ready to dry. I usually lay out
a piece of old white sheet in a basket and pour the wet meal on it. Then,
gathering up the edges, jelly bag style, I press and squeeze, getting out
as much of the water (and tannin) as possible.
Author grinding shelled acorns in a hand grinder
One caution?don’t let wet acorn meal lie about for hours, or it will surely
mold. Keep at the leaching process.
Spread the damp meal out in a shallow layer on a cookie sheet or on sheets
of your dehydrator. Then begin to dry it. In the oven, you only need the
pilot light or the very lowest oven setting. As it begins to dry, take your
hands and very carefully crumble any chunks which hold moisture. Slowly
your meal will begin to look quite good.
When the meal is completely dry, run it through a fine setting on your
grain mill. The traditional method was to use a stone (mano in the
southwest) hand grinder to crush the meal on a large, flat stone (metate).
Page 80
HONEY ACORN BREAD
4 cups flour
2 eggs, beaten
2 tsp baking powder
2 tsp ginger
1 cup honey
2 cups milk
2 tsp salt
1 cup chopped acorns
margarine
2 tsp baking soda
1 tsp cinnamon
Grease two loaf pans with margarine. Mix together all dry ingredients,
thoroughly. Beat eggs, gradually adding milk. Add egg mixture alternately
with honey to dry ingredients. Beat well. Stir in acorns and pour evenly
into loaf pans. Bake in cardboard oven at 350 for 45 minutes or until
golden. If bread is done, it will come out of pan easily when pan is turned
over and tapped gently. If not, bake for another 10-15 minutes. Remove
bread from pan immediately when done and cool. This spicy bread always
tastes better the second day when its .flavors have had a chance to mellow
and blend.
Page 81
HOW TO USE ACORNS FOR FOOD AND BREAD
By: Successful Harves
text file
There are many species of oak trees. Oak trees are found throughout. They
prefer open woods and bottom land. Normally, they are divided into two
major groups: Red Oak - The red oaks have deeply scalloped leaves with very
pointed tips. The acorns from the red oak are very bitter. The acorns
require two growing seasons to mature, have a hairy lining on the inside of
the shell, and the nutmeats are yellow in color. Red oaks are also members
of the black oak family. (Photo: Oak Trees - Quercus spp. Provide Acorns
Rich in Protein and Oils) White Oak - The white oak also has leaves with
deep scallops, but the tips are rounded. The acorns of the white oak are
less bitter than those of the red oak, and they require only one growing
season. The inner portion of the white oak acorn shell is smooth, and the
nutmeat is white in color. The chestnut oak is considered part of the white
oak classification. NUTS: The nuts are gathered during the fall from
September to October. When processed properly, acorns have a pleasant nutty
flavor. Acorns are an excellent source of energy, protein, carbohydrate,
and calcium. When collecting acorns, one should not be surprised that many
of them must be discarded due to insects or mold, so more should be
collected than are needed. If you spread a sheet of plastic under the tree
and use only those acorns that fall within a one-day period, this seems to
reduce bug infestation, an especially important problem for acorns that are
to be stored in their shell. The ripe tan-to-brown acorns, rather than the
unripe green ones, should be gathered. The bitterness in acorns is caused
by tannic acid which is water soluble. To remove this unpleasant taste,
shell the brown, ripe acorns and remove any corky skin layers, dice the
meat; and boil the chunks in water from 15 to 30 minutes until the water
turns brown. Then pour off the water and repeat the process until the water
clears, indicating that the tannic acid has been removed. Periodically
taste a bit of the acorns until you no longer detect any bitterness.
(Native Americans would let the crushed acorn meat soak in a fast-moving,
clean stream for several weeks to remove the bitterness.) During the last
boiling, salt water can be added; then the acorns can be deep fried or
mixed in a soup. Also, finely chopped acorn meats can be added to bread and
muffins, or the soft acorn nut can be added as a protein booster to cooked
greens. After the leaching process, acorn meat can be frozen. To make
flour, the boiled acorn meat can be split in two and dried by slowly baking
in a 200 degree oven with the door cracked to allow moisture to escape.
Page 82
Or, they can be dried in the sun. They are then crushed or ground and used
as a thickener or as flour. Another method is to roast the fresh acorns to
work well in a grinder or blender. After grinding, the course flour is
placed into a cloth bag and boiled to leach out the tannic acid. Acorn
flour can be used alone to make an acorn bread, but it is not very pleasing
to most tastes. Acorn flour is more palatable when mixed with wheat flour
or corn meal-one part acorn meal mixed with four parts corn meal for corn
bread, or one to four parts wheat for bread. The acorn meal can also be
heated in water to make a nutritious mush. Or add enough water to make a
thick batter. Add a dash of salt and sweetener to improve the taste. Allow
the batter to stand for an hour (or until thick) then pat into pancakes and
cook or twist and bake on an open fire. The leached acorns, after they are
roasted until brittle, can be ground and used as a marginal coffee
substitute. In their shell, the dried acorns will store for a time. Some
Native Americans stored acorns for several years in bags buried in boggy
areas. CAUTION: In the identification and use of wild edibles as a food and
herbal healing source, care and attention to details should be exercised,
as some plants are toxic. Always use several field guides to insure proper
identification. Better yet, you should be trained by and expert. The above
informatio
KINDS OF ACORNS
text
From the information I have gathered, the Chiquapin Oak's acorns does not
need leaching. All the others are edible with leaching. which removes the
tannis from the nut. The taste is similiar to Chestnuts after this process.
KINDS OF ACORNS
text
From the information I have gathered, the Chiquapin Oak's acorns does not
need leaching. All the others are edible with leaching. which removes the
tannis from the nut. The taste is similiar to Chestnuts after this process.
Page 83
NATIVE AMERICAN ELK STEW WITH ACORN DUMPLINGS

1 qt water plus 1/2 cup
2 bay leaves
1 teaspoon salt
1 lg turnip, diced
acorn dumplings
1 egg, beaten
2 tablespoon milk
In a large skillet over medium heat, cook bacon until some of its fat is
rendered. Add elk and brown with the bacon. Add 1 quart of water, onion,
bay leaves, and salt. Cover and simmer for 1 1/2 hours. Add potatoes,
carrot and turnip and cook 30 minutes longer. Combine remaining water with
acorn meal and stir into the simmering stew. In a bowl, combine dumpling
ingredients and beat until smooth. Drop by tablespoonfuls into the
simmering stew. Cover tightly and steam 12 to 15 minutes.
Yield: 6 servings
Page 84

1 1/2 pound elk or beef chuck steak, trimmed an; d cubed
1 quart water plus
1/2 cup water
2 bay leaves
1 teaspoon salt
***acorn dumplings***
1 egg, beaten
2 tablespoons milk
2 tablespoons vegetable oil
water, onion, bay leaves, and salt. Cover and simmer for 1 1/2
hours. Add potatoes, carrot and turnip and cook 30 minutes
longer. Combine remaining water with acorn meal and stir into the
simmering stew. In a bowl, combine dumpling ingredients and beat
until smooth. Drop by tablespoonfuls into the simmering stew.
Cover tightly and steam 12 to 15 minutes.
Yield: makes: 6
Page 85

1 quart water plus 1/2 cup
2 bay leaves
1 teaspoon salt
----ACORN DUMPLINGS----
1 egg, beaten
2 tablespoon milk
water, onion, bay leaves, and salt. Cover and simmer for 1 1/2 hours.
Add potatoes, carrot and turnip and cook 30 minutes longer. Combine
remaining water with acorn meal and stir into the simmering stew. In
a bowl, combine dumpling ingredients and beat until smooth. Drop by
tablespoonfuls into the simmering stew. Cover tightly and steam 12
to 15 minutes.
From " Spirit of The Harvest: North American Indian Cooking," by

Beverly Cox and Martin Jacobs.
Yield: 6 servings
NATIVEWAY APACHE ACORN STEW
3 lb Round steak, cut into bite Size pieces

Page 86
Sweet Acorns (enough to make 3/4 c Acorn flour)

Salt
Cook beef in about 1 quart of water. Let it simmer for

about 3 hours or until meat is well done. Salt to taste.
Shell acorns and grind them into very fine flour until
you have approximately 3/4 cup of flour. Strain the
broth from the meat (it will be used later). Shred the
meat and, placing it in a wooden bowl, mix it with the
acorn flour. (Note: metal utensils or bowl will discolor
the flour) Pour hot broth over the mixture and stir. It
is now ready to serve in individual bowls. Usually
served with fry bread.
Classification: traditional
Nation/Tribe: Apache
From: The Native Way Cookbook: The Cookbook Of The

Grandmothers At: http://www.wisdomkeepers.org/nativeway
"Visit the White Buffalo Sites and the Native American

Ring"
Yield: 4 servings
3 lb round steak, cut into bite

1 size pieces *
1 sweet acorns (enough to make
3/4 cup acorn flour)
1 salt
*Beef, elk or venison
Cook beef in about 1 quart of water. Let it simmer for about 3 hours
or until meat is well done. Salt to taste. Shell acorns and grind them
into very fine flour until you have approximately 3/4 cup of flour.
Strain the broth from the meat (it will be used later). Shred the meat
and, placing it in a wooden bowl, mix it with the acorn flour. (Note:
metal utensils or bowl will discolor the flour) Pour hot broth over
the mixture and stir. It is now ready to serve in individual bowls.
Page 87
Usually served with fry bread.
Classification: traditional Nation/Tribe: Apache
From: The Native Way Cookbook: The Cookbook Of The Grandmothers At:
http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites
and the Native American Ring"
Yield: 4 servings
3 lb round steak, cut into bite

1 size pieces
1 sweet acorns (enough to make
3/4 cup acorn flour)
1 salt
Cook beef (elk or deer meat) in about 1 quart of water. Let it simmer
for about 3 hours or until meat is well done. Salt to taste. Shell
acorns and grind them into very fine flour until you have
approximately 3/4 cup of flour. Strain the broth from the meat (it
will be used later). Shred the meat and, placing it in a wooden bowl,
mix it with the acorn flour. (Note: metal utensils or bowl will
discolor the flour) Pour hot broth over the mixture and stir. It is
now ready to serve in individual bowls. Usually served with fry bread.
Classification: traditional Nation/Tribe: Apache
From: The Native Way Cookbook: The Cookbook Of The Grandmothers At:
http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites
and the Native American Ring"
Yield: 4 servings
Page 88
NUPA ACORN SOUP PART 1
1 black oak acorns - cleaned

1 about 20 pounds
1 water
1 cedar or redwood bows
Acorns are gathered in the fall, right now we are in the peak of the
season. Usually the first fall of acorns we disregard. They are
normally the wormy ones. Sometimes we will gather these "Pehepes",
and use them in our dance regalia. These "Pehepes" are acorns that
have been infested with worm larve, and they make the acorns form
looking like hunchbacks. They make interesting necklaces and there is
a story about "Pehepes" and why we use them, but that again is
another chat...
My family and I have been known to gather tons of acorn. In the past
my Great Aunt Mary had a room in her house where we would deposit all
of the acorn we gathered. This was a 10'x12' room, with a four foot
board across the doorway. This room was always full of acorn. As
children we used to fight for the right to jump into the acorn and
stir them up. Anyone bigger than a child would crack the hulls. This
had to be done twice a week so that moisture didn't build up and that
the acorn dried properly. Traditionally our people stored acorn in
'Chukas', acorn graineries made of cedar and California laurel. These
are cylinder in shape and raised above the ground on stakes about
three feet. Lacking a spare room for my acorn, I store mine in gunny
sacks and hang the filled bags from the rafters in my garage. My
sisters living on the rez, use the huge army surplus bins my parents
bought. They keep them covered and stir them twice a week. No matter
how you store your acorn it is essential that you add a generous
amount of California laurel with the nuts. Laurel or bay leaf is a
natural insect repellent and keeps the bugs away from the acorn.
We let the acorn dry or season at least for a year, this assures that
the nuts are well dried. We then crack and hull the acorns. We then
spread the acorn meats to allow any additional drying. On the acorn
is a red skin, the skin is thicker in the crevices of the nut, it is
very important that all of this skin is removed. Otherwise when
cooked it is like trying to swallow the chewy part of popped corn.
When the nuts are dried this red skin has a tendency to really cling
Page 89
to the nuts. If you sprinkle a little water on them when they are dry
it lifts the skin making it easier to remove. We use an open twined
winnowing tray in this process of removing the husk skin.
Once the acorn is cleaned thoroughly and dry, we begin the hard work.
The acorn now needs to be pounded. It is not ground. We do not have
grinding rocks, we have pounding rocks. We also have granite mortars
and pestles. The pestles are raised above the hole in the mortar rock
and allowed to slide through your hands into the acorn in the mortar.
Some folks use a 'hopper basket' which catches the acorns as they hop
up and allows them to roll back into the mortar. The basket is a
conical shape, like a funnel. Of course this is a very time consuming
process and you develop wonderful arm muscles. But, let's face it
folks, this is 1998. Today for smaller batches you can use an
electric coffee grinder, a Veggiemeal, mill and juicer works wonders
for medium batches. For large batches like my sister and I do, we use
an electric flour mill. The acorn flour should have the consistency
of wheat flour mixed with very fine corn meal.
Once you have your flour ground, you can begin your next step. This
process is called leaching. In this step you are washing out the
tannic acid in the flour. Tannic acid is bitter to taste, if you can
digest enough it is toxic. Only cattle, pigs, deer and rodents are
known to eat them raw. Though in California there are documented
cases where in a heavy acorn fall cattle ate too much acorn and
dropped dead in the pasture.
Traditionally we would go to the nearest stream and find a sandy

area. Here we would form out a leaching bed and spread out the acorn
flour on top of the clean sand. We would then form a channel bringing
the water to the bed and allowing a steady stream to flow over the
acorn. Cedar bows are used to allow the incoming water to flow evenly
over the flour. You would allow this to continue for at least 8-10
hours, depending on how much and how deep the flour is, after 8 hours
you would make a taste test to determine if it was ready. Today we
have a raised table made of boards and chicken wire, which we cover
with a thick bed of fresh pine needles, and then a clean cotton
sheet. On top of this we spread the acorn flour and leach it using a
water hose placed on top of a spread of fresh cedar bows. It still
takes 8-10 hours. When the leaching process is complete, the flour
will no longer have a bitter taste, but rather a slightly sweet
taste. When it is ready we pick it up off the leaching bed. It comes
up like globs of wet clay. Using the traditional method of a sand bed
you would gently wash off any sand with water. Because acorn is high
Page 90
in oils not much adheres to it.
The leached acorn flour is then mixed with water, usually a 2-1 ratio
for a thick soup or a 3-1 ratio for a thinner soup. This is an
approximate measure, as my sister and I mix the flour and water with
our hands and know what we are looking for. My sister and I still
cook acorn in the traditional method, using baskets and hot rocks.
The baskets used for cooking are three rod coiled cooking baskets.
They are water tight. In order to use these baskets for cooking they
must be soaked in water overnight. This allows the basket material to
soak in the water and makes the basket water tight. Before cooking
acorn we take a little of the leached flour and rub it into the weave
of the basket to assure no leakage. We then mix the leached acorn
flour with water in the basket. From: "Andre And Melana"
<kanawa@rocler From: Jim Weller Date: 02-08-02
Yield: 4 servings
Page 91
NUPA ACORN SOUP PART 2
1 con't
The morning we are going to cook the leached acorn we build a large
fire in the cooking fire pit. The fire is built upon a stack of
cooking rocks. They can be either basalt rocks or soapstone any other
type of rock will burst and crumble. Whatever you choose to use, you
always count them before building your fire. Your fire is a clean
fire, built of clean wood. No use of petroleum products to start your
fire, and never, never throw trash of any sort into a cooking fire.
We use only oak or manzanita wood, as these are hot burning woods and
leave little ash. We keep this fire burning hot for at least a couple
of hours.
When we are ready to cook, the cook's helper will lift the cooking
rocks out of the fire one at a time, using large sticks called
'pinita', they resemble oversized chop sticks, made of young cedar or
oak saplings. Each rock is dipped into a vessel of water to wash off
the ash, then a second vessel to assure it's cleanliness. The rock is
then placed on the cooks waiting cooking paddle or stirring loop. The
cook then gently lowers the rock into the mixed acorn flour, one at a
time. It takes approximately four to six rocks the size of an adult
fist to bring a basket full of acorn soup to a full rolling boil. The
cook keeps the rocks in constant motion. This assures that the basket
is not scorched or burned. This cooking process takes about 15-20
minutes. The baskets used are about as large if not larger than a
large stock pot. This is a very efficient method of cooking. When the
acorn soup, or 'nupa' is done, the cook removes the hot rocks from
the soup. Sometimes the cook will drop the rocks onto clean cedar
bows and allow the acorn adhered to it to bake, making what my kids
call acorn chips. Other times the cook dips her hand into clean water
and cleans off each rock as she takes it out of the soup then drops
it onto the earth to allow it to cool and bake clean itself. This is
how we cook acorn soup, or 'nupa'. The other way we serve it is in
little water dumplings or 'ulay'. For this we cook the acorn into a
very thick soup, when it is done cooking we use a small basket and
individually dip a basketful of the thick acorn soup into very cold
running water. It immediately solidifies into like a gelatin
dumpling. Many elders prefer this older style of cooked acorn. This
is how my people, the Northern Sierra Mewuk (Miwok) prepare acorn.
Page 92
Acorn is high in protein and contains almost every essential vitamin.

This we know because we had to have it analyzed before the doctors at
Oak Knoll Naval hospital my grandmother was in prior to her passing
would allow her to have it.
Note: A little background on myself: Here in California I am referred

to as a Traditionalist, that is I still practice the traditional ways
and ceremonies of my people. I am a basketweaver, I make coiled and
twined Mewuk (Miwok) baskets. I am a founding Board Member of the
California Indian Basketweavers Association, and served on the Board
for the last eight years. I am an artist, I work with oils, acrylics,
pastels, watercolors, pencil and pen. I make jewelry, a view of my
work can be seen in the May 1997 issue of Ornament Magazine in an
article announcing the opening of a Beadwork show at the American
Indian Contemporary Arts Gallery in San Francisco. For those of you
who are wondering what I look like, if you have a copy of the
Time/Life Series, Indians of America, in the Indians of California
book, you can see me, on page 54, there is a photo of me cooking
acorn.
Offered by Kimberly R. Stevenot (aka Billierose) Northern Sierra Mewuk

(Miwok) Tuolumne Rancheria, Tuolumne, CA
http://www.zianet.com/witchy/recipes/native/ From: "Andre And Melana"
<kanawa@rocler
From: Jim Weller Date: 02-08-02
Yield: 4 servings
Page 93
OYSTER-STUFFED ACORN SQUASH
4 acorn squash or
2 butternut squash or
1 blue hubbard squash
2 tablespoon corn oil
----OYSTERSUNCHOKE STUFFING----
1/4 cup sunflower seed or corn oil
1 lb chorizo, venison or other
1 sausage; diced
4 medium onions; diced
1 lb sunchokes; diced
2 batches johnnycakes or
5 cup corn bread; crumbled or wild rice
1 cup cranberries; coarsely choppd
1 cup raisins
1 pint oysters; w/ liquid
1/4 teaspoon sea salt
1/4 teaspoon pepper
1/4 teaspoon sage
1/4 teaspoon dill
1/4 teaspoon parsley
To make the Stuffing: Heat oil in a large heavy skillet over medium
heat. Add sausage, then onions. and cook for about 5 to 8 minutes,
stirring often to cook evenly. Add sunchokes, blending thoroughly,
and cook for another 3 to 5 minutes. Add remaining ingredients,
stirring and blending well. Remove from heat. Balance seasonings.
This will also stuff a large 18- to 20-pound turkey or three brace of
pheasant. You can also serve it in a generous baking dish or use it to
stuff choice acorn, butternut or blue Hubbard squashes.
Makes about 14 cups
To Assemble: Clean the outside of the squash. Slice in half and trim
so they sit level. Scoop out seeds (save for roasting). Rub or brush
cut sections with oil, inside and out. Place in an oiled baking dish,
skin side down. Stuff generously so stuffing mounds up. Bake for 30
to 35 minutes at 350øF.
Page 94
Makes about 4 to 8 servings. "Enduring Harvests: Native American

Foods & Festivals for Every Season"
by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook,
Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The
WEE Scot -- paul macGregor
Yield: 4 servings
PROCESSING ACORNS
1 acorns
After removing caps and shells, acorns can be eaten raw or roasted. To
roast, nuts should be baked at 250B0 to 300B0F for 1 hour. For more
bitter acorns, boil kernels whole for 15 minutes and pour off water.
The discarded water will be brown with tannin. Add fresh water, boil
another 15 minutes, and continue this process until the water is only
slightly tinted. Once tannin is removed, roast nuts as described
above. From: "Manyfeathers1" <manyfeathers1@yadate: Fri, 31 Oct 2003
15:07:16 -0000
Yield: 4 servings
REFRIED ACORNS
1/4 cup olive oil

4 cup leached acorns
1 medium-size onion, chopped
6 cloves garlic, chopped
4 small chiles, seeds and ribs
1 removed, chopped
2 tablespoon chopped fresh cilantro or
1 parsley leaves
1 teaspoon chili powder
1 teaspoon dried sage, finely crumbled
1 teaspoon freshly ground cumin
1 teaspoon dried oregano, finely
1 crumbled
2 tablespoon bragg's liquid aminos or
Page 95
1 tamari soy sauce
This recipe is a wild alternative to Mexican refried beans, with

acorns replacing the beans. Serve it as a side dish with other
Mexican foods.
1. Heat the olive oil in a large skillet over medium heat. Add all the
ingredients except the Bragg's Liquid Aminos and cook, stirring, for
15 minutes.
2. Stir in the Bragg's Liquid Aminos and serve.
Serves 6 to 8
From: Wildman Steve Brill <wildmansteve
Yield: 4 servings
ROASTED ACORN SQUASH SOUP
2 medium acorn squash

2 tablespoons olive oil, plus more for brushing o; n squash
salt
ground black pepper
2 tablespoons butter
1 medium yellow onion, chopped
1 large carrot, chopped
4 ribs celery, chopped
1 cup white port
6 cups chicken stock or 1 (49.5-ounce) can; chicken broth
2 thyme sprigs
1 bay leaf
2 whole cloves
2 pods star anise
fresh lemon juice to taste
toasted squash or pumpkin seeds, fo; r garnish
Preheat the oven to 350 degrees. Cut the squash in half, and scrape
out the seeds; brush the pulp with olive oil. Sprinkle with salt and
pepper to taste. Place in a baking pan; roast 35 to 45 minutes or
until tender. Let cool. Scoop out the flesh and set aside.
In a large, heavy-bottom pot or Dutch oven, combine butter, 2

Page 96
tablespoons olive oil, onion, carrot and celery. Cook over

medium-high heat, stirring constantly, until vegetables begin to
soften but not brown, about 7 minutes.
Add squash, port and stock; stir well and bring to a simmer. Add
thyme, bay leaf, cloves and star anise. Simmer for 1 hour, stirring
occasionally. Let cool slightly.
Working in batches, ladle soup into a blender or food processor;

process until smooth. Pour into a fine-mesh strainer; stir to pass
the mixture through the strainer. Add lemon juice, salt and pepper to
taste. Reheat if necessary. Garnish each serving with toasted seeds.
Yield: 4 to 6 servings
SEMINOLE ACORN STEW
2 1/2 lb. stew meat, cubed

1 1/2 qt. water, or more as needed
2 lg. onions, coarsely chopped
2-3 lbs acorns (enough to make 1 cup meal)
Place meat into a pot with water and onions. Bring to boil, reduce heat and
simmer for 3-4 hours or until meat is very tender. Add more water if
necessary. There should be about 3 cups of broth when meat has been cooked.
Add salt and pepper to taste, and keep the stew warm. Shell the acorns and
grind them in food processor or blender into a very fine meal. With a
slotted spoon remove the meat and onions from the pot and place into a
glass bowl. Add the acorn meal and blend well. Bring the broth to boil;
pour it over the meat mixture and blend well. Adjust seasoning by adding
more salt and pepper if desired. Serve immediately with Fry Bread.
Yield: serves 6
SEMINOLE BAKED ACORN SQUASH
4 medium-sized acorn squash

16 teaspoon honey
Page 97
8 tablespoon butter or margarine

1 fresh ground pepper to
1 season
Slice the squash in half crosswise and scoop out the pulp and seeds.
Trim the bottoms, if necessary, so that the quash will stand hollow
side up.
Place 2 teaspoons honey in the hollow of each squash, then add 1

tablespoon butter or margarine to each and a twist or two of fresh
ground pepper.
Place squash in a large, shallow baking pan and bake, uncovered, in a

moderate oven, 350 degrees, for about 2 1/2 hours or until the squash
are tender.
Submitted to Dave's Kitchen by Darren King

http://www.sqygeynork.com/food/ From: "Df" <[email protected]>
Yield: 4 servings
Page 98
TURNING ACORNS INTO MEAL
info
The process of turning acorns into meal starts by going out into the oak
groves in the fall and harvesting the acorns. Turning the acorns into meal
is not easy. It often takes the entire village to find and gather them.
Adding to the problem is the fact that oak trees produce good harvest every
four or five years.
Once the Chumash find a sufficient amount of acorns, they crack them one at
a time to check for worms using a hammer stone. This same tool is used to
grind the acorns once they have been removed from their shell. Then, when
it
is fine enough, they sift it through a basket and remove any unrefined
pieces. They then lay leaves down on hot sand and spread the acorn meal all
over the leaves.
Water was boiled using hot rocks and poured on top of the acorn meal. They
do this to get rid of the tannic acid which can cause stomach problems. A
bitter taste to the acorn meal indicates that there is still some tannic
acid left, and that it must be removed. The rinse water is a milky white
color until all the tannic acid has rinsed off. The water will run clear
when it is thoroughly cleaned. This is known as the leaching process.
The Chumash allow the meal to dry in the sun for a while and the process
ends by placing the acorn meal into tightly woven baskets and storing it in
huts for the winter. A healthy gruel, or oatmeal type food, was made from
the ground acorn meal. It could also be made into flat cakes and cooked on
a
steatite comal over a fire.
The whole village would be involved in gathering the acorns during the fall
season. Granaries were used to store unshelled acorns until it was time to
grind them. Coastal Live Oaks could drop as many as several hundred pounds
of acorn nuts.
The age of manos and pestles that are found today help date the site of
grinding activity. Manos were used as long ago as 3000 years. The pestle
shape evolved about 1500 years ago. Often, large groups of manos or pestles
are found near grinding sites. It is thought that this was because they
Page 99
were
too heavy to carry back to the village. Grinding sites were usually
conveniently located near running water to assist in the leaching process.
Each woman maintained her own work site even though there was no ownership
of the land.
This healthy flour formed the base of nutrition in the Santa Susanna area.
The Chumash and Gabrielino did not farm, but gathered and hunted fresh food
to accompany their acorn based diet.
VENISON-ACORN STEW (ITRADITIONAL)
2 lb. venison, cut up

1 c. finely ground acorn meal
Cover venison with water in port or basket; Add hot rocks to simmer
until meat almost falls apart. Remove meat from broth and chop into
fine pieces. Return to pot with liquid and stir in acorn meal.
Serve hot.
WHITE SAGE ACORN DRESSING
By: Burning Tree Ntive Grill
6 bags seasoned croutons

2 satlks celery; slices
2 large onioind; diced
1 cup dried acorns; chopped
1 no. 10 can water chestnuts; sliced
1 tblsp fennel seed
1 flat medium eggs; beaten
2 tblsp white sage; pulverized
turkey stock to moisten
1 cup hickory nuts; choped
Mix all dry ingreadients add eggs stir well then add turkey stock. Bake in
slow oven covered until done.
Yield: 50 servings
Preparation Time (hh:mm): 30 m
Page 101
WIWISH CAHUILLAACORN MUSH
1 cup acorn flour drained but wet cold wa; ter leached
1 cup water (some acorns need more some l; ess)
1/4 to 1/2 tsp. salt (to taste )
1/4 cup sweetener honey or fruit juice conc; entrate optional
Mix ingredients together and bring to a boil, or

until wiwish thickens.

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(NCL) CONTEMPORARY ACORN BREAD

1 cup acorn meal

Several other ethnic food enthusiasts like to substitute acorn meal

>>> Part 2 of 2...

1 cup acorn meal

Very tasty, with a distinctive texture. Great for Thanksgiving! American

Preparation Time (hh:mm): 20 mi

By: Burning Tree Restaurant

1 cup acorn meal

1 cup cup acorn flour

1 cup acorn flour

1 cup acorn meal

Very tasty, with a distinctive texture. Great for Thanksgiving! American

recipes, although they are less oily than most nuts.

Preparation Time (hh:mm): 20 mi

ACORN BREAD (MODERN)

ACORN BREAD APACHE

By: Carolyn Niethammer.

1 cup acorn meal (from 2-4 cups acorns)

<EQUIP>Equipment: 8 by 8-inch brownie pan, food processor or blender, wire

<DIR>Serve cut into squares.

Yield: yield: 16 2-inc

2 cups drained but wet cold water leached; acorn flour

1/2 cup coarse meal

From: Neysa Dormish Date: 16 Jan 97 National

ACORN GATHERING & PREPARATION

Preparing acorns for use in recipes

from: ACORN PANCAKES, DANDELION SALAD AND 38 OTHER WILD RECIPES

Nuts & Grains

Northeren Nut Growers Association

ACORN GRIDDLE CAKES

3 tbl melted butter

ACORN GRIDDLE CAKES

3 tbl melted butter

ACORN GRIDDLE CAKES (MODERN)

2/3 c. finely ground leached acorn meal

ACORN MEAL CAKES

ACORN MEAL OR FLOUR

English colonist who describes how the

Bake at 400 degrees for 25 minutes. Makes 18 small or 12 large muffins.

1 1/3 cup white flour (can use 1/2 white corn

Bake at 400 degrees for 25 minutes.

1 cup acorn flour (leached)

Bring 4 cups of water to a boil. Put approximately 2 cups of processed

That is a very interesting method for cookery. I

1/2 c. white flour

Serve with maple syrup or wild jellies.

1 cup acorn meal

1 cup acorn meal

1 cup white flour

ACORN PANCAKES III

1 lb. lean stewing meat, cut quite small

2 cup whole acorns, leached

head room. Refrigerate 3 months.

2 cups whole acorns, leached

3 Egg whites, beaten stiff

My lists. To subscribe send a blank email to:

A place where all the recipes are winners:

Preparation Time (hh:mm): 0:00