[Sca-cooks] Acorn flour

[Olwen the Odd]

>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
>
Thanks Cindy.  Now.  I wonder how they prepared them for the second
course...must keep investigating.  The acorns are really fat this year and
have begun to fall.  Seems such a waste.
Olwen

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