Two cups raw acorns (from white oak or black oak trees)
Shell the acorns and remove the skins.
Grind the acorns into a fine flour with a mortar and pestle.
Place the acorn flour in a cheesecloth, place the cheese cloth in a kitchen strainer, and run water through it repeatedly. This step is crucial as it removes the extremely bitter tannin from the flour.
Taste the flour. If it is still bitter, run more water through it.
Combine the flour with twice that amount of water in a large pot.
Bring to a boil, reduce heat, and simmer for five minutes