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In many agricultural and hunter-gatherer communities, edible wild plants are still a relevant food source, although their use has been, in many cases, undervalued. In this sense, acorns have been known as a foodstuff in written sources since antiquity, as well as from scientific analyses in archaeobotany and ethnobotany. We have tried to reconstruct the chaîne opératoire in the preparation of acorn cake, with experiments using materials similar to those potentially used in the western Pyrenees in the past. Furthermore, we have considered some ethnographic data which are available for this area. The results show that the treatment of pre-selected acorns by raw-roasting and leaching is feasible and we emphasise their nutritional value. The results of the experiments improved considerably with the use of pottery and optimal storage conditions. In addition, several by-products useful for other daily tasks were generated which may have been used as well in the past. [ABSTRACT FROM AUTHOR]