Buckeye Nuts
Source of Recipe
Unknown
The Buckeyes are placed in the conventional
stone-lined baking pit which has been first
made hot with a fire; they are then covered over with
earth and allowed to steam for several hours, until
the nuts have acquired the consistency of boiled
potatoes. They may then be either sliced, placed
in a basket and soaked in running water for from
two to five days (depending upon the thinness of
the slices), or mashed and rubbed up with water
into a paste (the thin skin being incidentally separated
by this process) and afterwards soaked from
one to ten hours in a sand filter, the water as it
drains away conveying with it the noxious principle.
It was customary to eat the resultant mass cold
and without salt.
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