Acorn Coffee

Ingredients

• a very little butter

Method

1. 1

   Gather acorns in autumn when they are ripe, shelled and cut into pieces the size of coffee berries when they are thoroughly dried in a cool oven.

2. 2

   Roast like ordinary coffee until they become cinnamon-brown.

3. 3

   After roasting, grind or pound in a mortar, add a very little butter, and place the coffee in air-tight bottles.

4. 4

   Prepare in the same way as ordinary coffee.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 242. The excerpt below is the record exactly as published.

ACORN COFFEE. Acorn coffee is much used in Germany as a substitute for ordinary coffee. It is said to be strengthening to consumptive persons. Acorns 348 COFFEE, TEA. COCOA AND BEVERAGES. are very astringent in their raw state, but they lose this quality when roasted. Delicate children are benefitted by this method of preparing acorns. They are always gathered in autumn when they are ripe, shelled and cut into pieces the size of coffee berries when they are thoroughly dried in a cool oven. They are then roasted like ordinary coffee, until they become a cinnamon-brown. After roasting, the acorns are ground or pounded in a mortar, to prevent their becoming tough; a very little butter

Cook this with the app: pantry check, scaling, and the assistant.