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From: wfi@rti-sel.UUCP (William Ingogly)
Newsgroups: net.cooks
Subject: Re: Acorn recipies
Message-ID: <533@rti-sel.UUCP>
Date: Wed, 6-Nov-85 11:30:39 EST
Article-I.D.: rti-sel.533
Posted: Wed Nov  6 11:30:39 1985
Date-Received: Fri, 8-Nov-85 22:09:43 EST
References: <1229@decwrl.UUCP>
Reply-To: wfi@rti-sel.UUCP (William Ingogly)
Organization: Research Triangle Institute, NC
Lines: 16
Summary: 

In article <1229@decwrl.UUCP> hersh@louie.DEC (Harry Hersh) writes:

>Are acorns, in any form, edible? ...

Yep. Many native American tribes used (use?) them for food. The black
oaks and red oaks (the ones with pointy lobes on their leaves) aren't
any good for eating: they're loaded with tannin. White oak species
(the ones with rounded lobes) have much less tannin, however, and some
can be nibbled on straight out of the shell. I've done this with
chestnut oak acorns when I'm walking in the woods. Amerindians used 
to leach the tannin out of acorns in running water after grinding them 
into a meal; I think Euell Gibbons talks about this in one of his 
books and gives some recipes like acorn bread. Check out "Stalking 
The Wild Asparagus," which may be the book I'm thinking of.

                          -- Cheers, Bill Ingogly