By KnittinKitten on September 26, 2003
"Very tasty, with a distinctive texture. Great for Thanksgiving! American colonists in the Northeast used all available food sources- acorn bread is an adaptation of a Native American recipe which was somewhat common in the late 17th century until the mid 19th among the poorer working classes."
Serving Size: 1 (529 g)
Servings Per Recipe: 1
"This made a nice, sweet, not too dense bread - a crumbly dessert bread, good with a thick slab of butter. I lost count of how many times I boiled the acorns: I was unable to remove all the skin from the nuts at first, but after a few rounds of boiling, it fell off and the water soone became clear. It's great to finally have a use for the acorns that cover our front yard. Thanks!"
"My son made a report on Native Americans and made acorn flour as part of his project. He asked for my help in making acorn bread so I followed this recipe. No-add ons and it came out really good! Two thumbs up! =)"
"This recipe is a good one. I would definitely use it again. It showcases the acorns well. I added raisins and a hint of cinnamon, nutmeg and vanilla. Everyone I fed it too was pleasantly surprised at how tasty acorns can be though my one friend noticed that she felt a bit squirrelly. Viva la acorn!"
"thank you so much for the instructions re preparing the acorns for consumption! it's rare knowledge nowadays."