| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Pomo, Kashaya Food, Dried Food Acorns sun dried before storing. Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 79 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Pomo, Kashaya Food, Porridge Acorns used as flour for pancakes, bread, mush or soup. Acorns were dried in the sun before storing. The acorns were cracked open and the inner nuts put in a winnowing basket and rubbed to remove the chaff. They were then put into a hopper mortar basket and pounded with a pestle to the consistency of flour. This flour was sifted with a basket and placed in a basin of clean sand and water poured over it many times to remove the bitter flavor. The water was poured over a bundle of leaves or branches that served to break the fall of the water and not splash sand into the food. The ground and leached meal was then cooked into mush or thinned with water to make soup. If pancakes or bread were to be made, the flour was ground coarser and was left soaking longer in the water. For bread, the dough was shaped into cakes that were wrapped in large leaves and baked in the coals. Red earth could be added to the dough to make a dark sweet bread. Another method produced moldy acorns that were made into mush. The acorns were not dried in the sun, but were left in the house until they turned greenish with mold. The mold was rubbed off. These nuts were pounded together with whitened dry acorns and made into mush. Another method was to leave cracked acorns in a pool for four or five months. They were then removed from the shell and cooked without pulverizing. They could be used for soup or mush, or eaten whole. Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 79 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Shasta Food, Bread & Cake Acorns pounded, winnowed, leached and made into bread. Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Shasta Food, Porridge Acorns pounded, winnowed, leached and made into mush. Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Shasta Food, Soup Acorns pounded, winnowed, leached and made into thin soup. Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Shasta Food, Staple Acorns used as the basic staple. Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Tolowa Food, Fruit Fruit used for food. Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 49 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Tubatulabal Food, Unspecified Acorns used extensively for food. Voegelin, Ermine W., 1938, Tubatulabal Ethnography, Anthropological Records 2(1):1-84, page 15 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Yokut Food, Unspecified Acorns used for food. Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 420 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Yuki Food, Bread & Cake Nut meats pounded into fine meal, winnowed and made into bread. Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 89 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Yuki Food, Porridge Nut meats pounded into fine meal, winnowed, boiled and eaten as mush. Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 89 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Yurok Food, Fruit Fruit used for food. Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 49 |