Thursday, August 24, 2017

Acorn Bread (1776)

  • 1 cup acorn meal
  • 1 cup white wheat flour
  • 3 tspns baking powder
  • 3 tbspns sugar
  • 1 egg, beaten
  • 1 cup milk
  • 3 tbspns oil
Sift together the dry ingredients and add the liquids, stirring just enough to moisten.

Pour into a greased pan. Bake at 400 degrees for 30 minutes.

To Make Acorn Meal
"To make acorn flour, the initial task is to gather and shell the acorns. They are still usable if they have begun to sprout... The easiest method... to shell them is to literally cut the shell off with a pair of sharp scissors. It may be necessary... to split the shell by whacking them on the pointed end with a hammer, and peeling off the shell.

"The fastest method is to place the shelled nutmeats in a pan of water, and boil them until the water gets dark tea-colored, then drain and add more boiling water.  Keep this up until the acorns are sweet (approximately 2 hours). The length of time depends on how many acorns are being done...

"When done, drain the acorns and spread them in a pan. Dry in a warm oven overnight. Finely grind the acorns by running them through a grinder, sifting and regrinding the large particles."

(Origin - "Foods of the Frontier - 1776 to 1976" by Gertrude Harris. Published by 101 Productions, 1972)

More "Lost" American Breads
Southern Beaten Biscuits (1857)
Sponge Bread with Olive Oil (1720)
Traditional Steamed Boston Brown Bread (1950)

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