Heart to Hearth Cookery

Cracking open acorns

Today I started the process of making acorn flour with a mix of  two varieties of white acorns- chestnut and chinkapin oak.  After the gathering of the acorns, the first step in processing was to use a stone nut mortar and rock pounder (in Lenape fashion)  to crack open the acorns and remove the nut meat.  The rock mortar has indentations deliberately made in the stone to keep the acorn in place while cracking.  With the large rock pounder, two acorns can be pounded simultaneously. 

Step 2 to follow!

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