Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.PCS 1/10/84; site mtgzz.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!mtuxo!mtgzz!seb From: seb@mtgzz.UUCP (s.e.badian) Newsgroups: net.cooks Subject: Re: Acorn recipies Message-ID: <1374@mtgzz.UUCP> Date: Tue, 5-Nov-85 09:39:39 EST Article-I.D.: mtgzz.1374 Posted: Tue Nov 5 09:39:39 1985 Date-Received: Thu, 7-Nov-85 04:10:30 EST References: <1229@decwrl.UUCP> Organization: AT&T Information Systems Labs, Middletown NJ Lines: 15 Acorns are filled with tannin and other stuff that makes them very bitter. I guess the squirrels and chipmunks don't mind. You can eat acorns but first you have to leach out the tannin. American Indians used acorns extensively. Walking through an oak forest, you know why. There are tons of the little buggers. If you're really interested in using them, look in a wild foods cookbook (by Euell Gibbons, for instance - don't worry, he didn't die of acorn poisoning :-)). I'm sure it's a lot of work to make them edible. You have to peel them, leach out the tannin and then mash them up. I think I've seen recipes for bread using acorns, but I may be wrong. It's been a while since I saw this information. Sharon Badian ihnp4!mtgzz!seb