Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site rti-sel.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!whuxl!whuxlm!akgua!mcnc!rti-sel!wfi 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