The 1901 Cookbook Archive
No. 3503 — Acorn Coffee
English historical translation of Molokhovets recipe No. 3503 from the 1901 Russian cookbook, retaining original methods and measures.
Gather completely ripe, elongated acorns, which the author prefers to round ones. Peel off the outer green covering, split each lengthwise and cut each half in two.
Scald with boiling water that evening. Next morning drain and dry in the gentlest residual heat of an oven.
Keep the dried pieces in small bags hung in a dry place. Roast as for coffee, neither too pale nor too dark; because acorns roast slowly, break a piece to test readiness.
Let cool, grind and brew as ordinary coffee.
Historical editorial note: The historic soaking and roasting method does not establish safe preparation for every acorn species; tannin-removal requirements may vary.
Original source: Read Russian recipe No. 3503. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.