[Sca-cooks] acorns

[Sandra Jakl]

I don't have the reference handy, but I seem to recall
seeing/hearing that "white oaks" were the ones with
acorns that weren't as nasty.

-Clara von Ulm

--- sca-cooks-request at ansteorra.org wrote:
Message: 8
Date: Fri, 9 Sep 2005 05:08:52 -0500
From: "otsisto" <otsisto at socket.net>
Subject: RE: [Sca-cooks] acorns
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Message-ID:
<IDEHICPIJOEBPADHEOGPGEDHEPAA.otsisto at socket.net>
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I have heard that there are certain varieties of oak
that are not 
bitter. I
am familiar with the NA processes and use of acorns
and they to mention 
a
specific oak that is not as bitter as others but the
book I was reading
stated that the Basque ate acorns.
The acorn starch information comes from the fact that
I can purchase it 
at a
local Orient Store. I have yet to try it in a recipe.

Lyse

-----Original Message-----
Acorn flour tends to be rather bitter unless it is
soaked for a while
and the bitterness leached out. Acorns seem to have
been more common
among the American Indians than among the Europeans,
other than in
times of starvation. I have though seen some
indication that some?
European acorns were not as bitter as others, and
perhaps those are
from the oaks you are talking about.

For some more info on acorns, see this Florilegium
file in the FOOD
section:
nuts-msg         (116K)  9/11/04    Nuts, acorns, nut
flours in
medieval foods.

If anyone has some additional info about acorns being
used in period,
I'd love to hear about it.

Stefan

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