Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.2 9/5/84; site cvl.UUCP
Path: utzoo!linus!philabs!cmcl2!seismo!umcp-cs!cvl!nelson
From: nelson@cvl.UUCP (Randal Nelson)
Newsgroups: net.cooks
Subject: Re: Acorn recipies
Message-ID: <949@cvl.UUCP>
Date: Mon, 11-Nov-85 21:11:02 EST
Article-I.D.: cvl.949
Posted: Mon Nov 11 21:11:02 1985
Date-Received: Wed, 13-Nov-85 04:39:25 EST
References: <1229@decwrl.UUCP>
Organization: Computer Vision Lab, U. of Maryland, College Park
Lines: 53

> Are acorns, in any form, edible? Squirrels and chipmunks eat them, but 
> can humans? Are there any culinary treats containing acorns?

Acorns are indeed edible.  Before the arrival of European culture, they
were a staple food for the natives of Eastern North America.
They have since declined in popularity.
The problem with acorns lies in the tannins they contain which
render them extremely acrid and bitter, as well as somewhat toxic
in quantity.  In order to make them fit for human consumption, the
tannins must be removed. The Indians had several ways of doing this.
The simplest was to chop the kernels, and boil them in several
waters to leach out the acrid principle.  Sometimes wood ashes were
added because the tannins were more soluble in basic solution.
Another method was to scoop a hole in the sand, place the chopped
kernels in the hole, and let cold water trickle through the mass
for a few days.  This practice resulted in heavy wear on the teeth
from the sand which was inevitably recovered with the leached acorns.
Acorns were eaten mashed into a soup or gruel, cooked as an
unleavened bread, and probably combined with other foods.
Flour was made by drying and grinding the processed kernels.

Acorns vary considerably in tannin content. Those from the white
oak group generally have less than the fruits of the red oaks.
The white oak group can be told from the red oaks by the leaves.
Those of white oaks have rounded lobes, while the leaves of the
red oaks usually have pointed lobes, with a hair of bristle at the end.
The Indians somtimes ate the acorns from the white oaks without
any processing, but even these are apt to be unpalatable
and bitter to a palate accustomed to wheat bread.

If anyone is feeling adventurous, I can suggest the following
procedure.  Collect acorns from white oaks if possible.
Shell, and coarsely chop the kernels. One nice thing about
acorns is the high meat to shell ratio (compare black walnuts).
Put the chopped meats in a pot, cover with water, bring to a boil,
and simmer for 15-20 minutes. Pour off the water, and repeat the
process twice for a total of three times.
Dry the meats in a slow oven (250F), and grind in a mill or
blender to about the consistancy of cornmeal.
This can be used like cornmeal, mixing half and half with
all-purpose flour to make bread or muffins.
The result is very dark, almost like pumpernickel, and has a
distinctive "acorn" flavour.
I thought it was interesting, but nothing to rave about, and
still a little bitter. (Euel Gibbons on the other hand
has great things to say about the flavour and nutritive value
of acorn bread).  I suspect however, that a lot of nutrients get
leached out along with the tannins.

Have fun.  Perhaps for an authentically traditional Thanksgiving dinner...

Randal Nelson (nelson@cvl)