The First Thanksgiving: What Was Really on the Table?

Modern Thanksgiving dinners often feature turkey, mashed potatoes, and pumpkin pie. However, the original Thanksgiving feast of 1621 looked quite different, with historians believing it included wildfowl, corn porridge, and venison. Many of today’s classic dishes, such as cranberry sauce and potatoes, were unavailable to the Pilgrims and Wampanoag.

By Julian James

What Historical Records Reveal About the Feast

The First Thanksgiving: What Was Really on the Table?

Two historical accounts shed light on the foods served at the first Thanksgiving. Edward Winslow, a participant, described a meal that included wild birds, Indian corn, and five deer brought by the Wampanoag. William Bradford, the colony’s governor, also mentioned wild turkeys and corn in his writings. Although these sources provide valuable insights, much remains unclear, and researchers rely on garden records and cookbooks from the era to reconstruct the menu.

Wildfowl, Corn, and Shellfish Instead of Pumpkin Pie

Turkey may not have been the centerpiece of the 1621 feast. Ducks, geese, or even swans were more likely to have been the featured birds, often roasted or boiled to enhance their flavor. Rather than bread stuffing, they were filled with onions or chestnuts. Alongside the meat, seafood like lobsters, clams, and eels likely played a significant role, with cornmeal porridge serving as a staple dish.

What Was Missing: Potatoes and Sweet Desserts

Potatoes, not yet introduced to North America, were absent from the Pilgrims’ feast, as were sugary desserts like cranberry sauce or pies. Without wheat flour or sugar, traditional English dishes such as meat pies were not an option. Instead, the colonists relied on simple foods, flavored with available herbs. Water likely served as the primary beverage, as beer supplies were extremely limited.

The Evolution of Thanksgiving Traditions

Thanksgiving was originally a harvest celebration rather than an annual tradition. In the 19th century, Sarah Josepha Hale, an advocate for the holiday, popularized it through articles and recipes in her magazine. President Abraham Lincoln formalized Thanksgiving as a national holiday in 1863. Since then, the holiday has evolved, with dishes like turkey and green bean casserole becoming staples on modern tables.

The original Thanksgiving reflected the simplicity of the times, with dishes shaped by regional ingredients. Today, the holiday continues to evolve, blending tradition with modern innovation.

Based on information from www.smithsonianmag.com and own research.

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