The Origianal Thanksgiving Menu

The Pilgrims' Menu

Foods That May Have Been on the Menu

Seafood: Cod, Eel, Clams, Lobster
Wild Fowl: Wild Turkey, Goose, Duck, Crane, Swan, Partridge, Eagles
Meat: Venison, Seal
Grain: Wheat Flour, Indian Corn
Vegetables: Pumpkin, Peas, Beans, Onions, Lettuce, Radishes, Carrots
Fruit: Plums, Grapes
Nuts: Walnuts, Chestnuts, Acorns
Herbs and Seasonings: Olive Oil, Liverwort, Leeks, Dried Currants, Parsnips

What Was Not on the Menu

Surprisingly, the following foods, all considered staples of the modern Thanksgiving meal, didn't appear on the pilgrims's first feast table:

Ham: There is no evidence that the colonists had butchered a pig by this time, though they had brought pigs with them from England.
Sweet Potatoes/Potatoes: These were not common.
Corn on the Cob: Corn was kept dried out at this time of year.
Cranberry Sauce: The colonists had cranberries but no sugar at this time.
Pumpkin Pie: It's not a recipe that exists at this point, though the pilgrims had recipes for stewed pumpkin.
Chicken/Eggs: We know that the colonists brought hens with them from England, but it's unknown how many they had left at this point or whether the hens were still laying.
Milk: No cows had been aboard the Mayflower, though it's possible that the colonists used goat milk to make cheese.

Source: Kathleen Curtin, Food Historian at Plimoth Plantation.

Cranberry Crazy

Kate's Cranberry Sauce

It is so good either hot or cold and the best part is it only take 15 minutes.

2 tablespoons butter
1 (12 ounce) bag fresh or frozen cranberries, room temperature
3/4 cup sugar
1 teaspoon allspice
1 1/2 teaspoon cinnamon
zest of one orange
1/4 cup fresh orange juice
1/2 cup pecan or walnut bits

Wash and pat dry the cranberries. Mix the sugar, cinnamon and allspice together in a small bowl. In a large pan, over medium-high heat, melt the butter and add the cranberries Toss well and add 1/2 sugar spice mixture.  When you start hearing cracking sounds- like rubber bands or the cranberries skins start to open, turn the heat down to low and cover. Keep covered at low for 10 minutes. Stir and add orange zest, orange juice and 1/2 of the remaining sugar spice mix. Toss well and cover again for 5 minutes. Turn off heat and add remaining sugar and nuts. Mix well and chill for at least 2 hours. It is really good hot too. Yum!

Thanksgiving Treats: Quick and Easy

Graham Cracker Pralines


35 graham crackers (honey, cinnamon, or chocolate)

1 cup packed brown sugar

1 cup butter

1/4 teaspoon cream of tarter

1 cup chopped pecans

1/2 cup chocolate bits (optional)

1. Place crackers on a non-stick foil 10 x15 sheet cake pan, covering bottom.  Optional: sprinkle chocolate bits on the crackers

2. Bring sugar, butter and cream of tarter to a boil. Add nuts. Pour mixture over top of the crackers. 

3. Preheat oven to 325˚ degrees.

4. Bake for 10 minutes. Cool for a few minutes, and remove from pan while still slightly warm. Break into pieces.