"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Acorn Bread Recipe

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This recipe for Acorn Bread, by , is from The Shogren Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elin Shogren
Added: Wednesday, November 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup acorn meal, leached
3 cups corn meal
1/2 cup oil
1/2 cup molasses
1/2 tsp vanilla
1/2 cup raisins or dried apricots
5 eggs, separated (yolks & whites)
1-1/2 cup milk (use more or less to have a medium thick batter)

Directions:
Directions:
Leaching Acorns:
Leaching is a process that removes the tannic acid that causes the bitter taste. Begin by cracking the acorns with a nut cracker or rock. Now boil the acorns in water for 15 minutes. Remove from heat and leave in water over night. Then chop and grind as you would any grain an it is ready for cereals or breads. Water from the leaching is saved and used as tanning agent for hides.

Bread:
Mix for ingredients together along with the egg yolks, then add vanilla and raisin or apricots. Beat egg whites until just forming peaks, and fold into the dough. Pour into greased loaf pan and bake at 325 for 30 minutes or until center is cooked.

Personal Notes:
Personal Notes:
I forget what grade (4th maybe) that all California students learn about our state's history. This is a recipe from when Kyla hit that milestone.

General Information: "Acorns have a strong, rich taste and can be served alone, but are best when mixed into your favorite recipe as grits, flour or meal.

When you are ready to begin processing them, be sure you allow yourself plenty of time to complete the entire process. Once you crack the acorn it begins to harden".

 

 

 

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