thanksgiving menu then and now

Thanksgiving
Menu:
Then & Now


It is believed that the Pilgrim Colonists and the
Wampanoag Indians celebrated the very first
Thanksgiving feast after their first harvest in
1621 in Plymouth, MA.


The harvest festival was religious in nature and
took place outdoors, where hundreds of people
gathered to partake in the festivities. Food was
plentiful for this occasion and the spirit of
thankfulness prevailed over the three-day
celebration.


Historians believe that on that Thanksgiving day
almost 400 years ago the menu consisted of
venison – or deer meat – roasted (not stuffed)
turkey, wild fowl including ducks, geese, and even
swans, fish, lobsters, pumpkin in some form,
squash, beans, dried fruits, some sort of
cranberry sauce, and dried Indian maize or corn.


The sugar supply brought over on the Mayflower
from England was nearly exhausted by the time
of the first Thanksgiving, so it is widely surmised

that wheat pudding may have been one of the
only sweet dishes served.


The Pilgrims used many spices, including
cinnamon, ginger, nutmeg, pepper, and dried
fruit in the meat sauces they prepared.


The best way to cook things
in the 17th century was to
roast them. Many of the
meats were put on a spit and
turned over a fire for six
hours at a time to ensure
that the meat was evenly
cooked.
They didn't have ovens so
pies and cakes and breads
most likely never made it to
that first Thanksgiving
dinner table in Plymouth.


Today we enjoy delicious meals served in a warm
home where it's quite possible a football game can
be heard from a nearby television set.


At the dining room table

many Americans may
enjoy herb-roasted
turkey,

gravy, mashed
potatoes,


sweet potatoes,

creamed corn,

candied yams,


almond green beans,

cranberry-orange relish,

turnip,


popovers with butter,

pumpkin pie,

mince pie,


apple pie,

and vanilla ice cream.


HAPPY
THANKSGIVING DAY!