I've always wanted to try this. From what I hear you've got to leech the tannic acid out of the acorn meal many times before it's edible. Have you tried it? 

 @205381b6 Convoluted one: get some pigs. Raise and particularly finish them using acorns, you got Jamon Iberico. If you happen to have pasture with both acorns and mulberry trees, you have my grandfather's secret recipe for which communists sent him to 3 years of really hard labor. Call it Serbian Ham.
(Grandpa' used this traditional method, commies came and ordered how he must "properly" raise pigs, he didn't and had outstanding results. Not good for commies, you better do as told, 3yrs h.l) 

 @205381b6 I thought those were poisonous for humans? 

 @205381b6 Related to the chestnut, maybe?

As noted previously, pretty sure you could use them for a tea or coffee(?!), but these days the processing was just intensive enough to not be worth it. Can't find it, but seem to recall chicory and the like replacing it, since they didn't require the same work to make potable (depending on your opinions regarding "coffee substitutes".)

Might look through archive.org or Google Books for old recipes books, might be something for a cake/cookie/pie? 

 @205381b6 Found these https://practicalselfreliance.com/acorn-recipes/  https://honest-food.net/foraging-recipes/acorn-recipes/ keep us posted!