[Sca-cooks] Acorn flour

[Cindy M. Renfrow]

Hi. It's Chap. 34. Of the great Skarlet Oke. (pp 1344-5)
"The Spaniards call the fruit or Acorne Bellota, or Abillota...Clusius
reporteth, that the Acorne is esteemed of, eaten, and brought into the
market to be sold, in the city of Salamanca in Spaine, and in many other
places of that countrey; and of this Acorne Pliny also hath peraduenture
written, lib, 16. cap. 5. in these words: Moreouer, at this day in Spain
the Acorne is serued for a second course."

HTH,

Cindy