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Thread: A cooking related rant

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  1. #12
    Biblically able with cane Chase's Avatar
    Join Date
    Jan 2008
    Albany, Oregon, USA

    First menu?

    Only two accounts of the Pilgrims’ first Thanksgiving menu have survived. The first was in a letter by Edward Winslow dated December 12, 1621. The second mention was recalled by William Bradford in his History of Plymouth Plantation, circa 1640.

    The accounts for the three-day feast list five deer brought by Indians, a large "heap" of turkeys and waterfowl shot by Pilgrims, and sea catches of cod and bass.

    In addition were English corns (wheat and barley), Indian corn (maize), and a few peas Winslow described as harvested too late to be at their best. Therein ends the main menu.

    No supplies from the Mayflower lasted to the late fall of 1621, but historians can infer the consumption of native acorns, beans, eels, gooseberries, grapes, lobsters, mussels, pine nuts, raspberries, squashes, and strawberries–all wild fare, some of which was introduced to the Pilgrims by Squanto (Tisquantum), the English-speaking Wampanoag who had been kidnaped to Europe, educated by English monks, and made his way back to New England to help the Pilgrims from 1620 to 1622.

    Some histories claim some chickens survived the first year, but other European livestock did not arrive until 1623. Transplanted English and Dutch gardens may have supplied some herbs and vegetables, but there were no potatoes or yams. Sadly, no coconuts or peaches.
    Last edited by Chase; 11-16-2012 at 11:19 PM.

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