EASY ACORN CAKES

2 cups acorn meal (Crack the shells lengthwise and pull the nutmeat out whole; boil the nutmeats for about 2 hours to leach out the bitter tannin, changing the water whenever it turns yellowish; then dry and pound into a fine meal the consistency of cornmeal - or you can dry and pound the meats first, then place them in a porous cloth bag, and pour boiling water through it.)

1/2 teaspoon salt 3/4 cup water

Combine all ingredients and beat into a stiff batter. Let stand one hour; then heat 3 tablespoons cooking oil in a frying pan. Drop batter into pan to form cakes about 3 inches across. Reduce heat (or put pan at edge of fire), and brown cakes slowly on both sides. Eat hot or cold. Acorn cakes will keep for several days. May drizzle honey over cakes while hot for a sweet treat.

from the recipe section of Remember the Cherokee/Tsalagi