What Was on The First Thanksgiving Feast Menu?
According to the only surviving documents referencing the harvest celebration by the Pilgrims and Wampanoag at Plymouth Rock in 1621, waterfowl, deer, wild turkeys, venison and Indian corn were amongst the staples for the three day Thanksgiving celebration.
Archeologist's remains along with studies cookbooks, garden descriptions, a living history museum in Plymouth, Massachusetts and a foodways culinary at Plimouth Plantation further conclude that during 17th century feasts, though wild turkey was on the menu, goose or duck may have been the centerpiece of choice. Swan, passenger pigeons and even different varieties of shellfish such as lobsters, mussels, clams and eels may have been served as well. Breads made from corn were likely also part of the meal, but it is uncertain as to how it was used.
How Were Earlier Thanksgiving Meals Prepared?
Earlier findings suggest that small birds may have been pit-roasted, while their larger cousins may have been boiled, then roasted to finish it off. The remains were most likely thrown in a pot and used to make a broth thickened with grain for pottage the next day. Earlier findings also suggest that birds were most likely stuffed with onions, herbs, and shelled chestnuts.
Culinary findings conclude that Plymouth forests were rampant with chestnuts, beech nuts and walnuts which made their way into many earlier recipes. Turnips, squash, pumpkin, carrots, onions and garlic were also grown and could have easily made their way into earlier feasts. Multicolored Indian corn was a staple in earlier diets as were beans, which very well could have played a part in earlier Thanksgiving feasts as well.
Butter and flour were void from earlier cuisines, which means pastries and pies were absent from earlier Thanksgiving menus. White potatoes and sweet potatoes had not made their way into North America during this time, so it's safe to figure they were not a part of earlier diets as well. Cranberries were another staple missing from earlier Thanksgiving feasts, because it wasn't until 50 years later that cranberry sauce was invented by the English.
Today's Thanksgiving Cuisine
Today's Thanksgiving cuisine can be traced all the way back to the 19th century, during which time Boston clergyman declared the feast the first Thanksgiving. By the 1850's Thanksgiving had become a popular celebration amongst most territories and states.
The popular trendsetter for running a household during that time, Sarah Joseph Hale, became the leading voice in celebrating Thanksgiving as an annual holiday. In 1827, she pitched her idea to 13 presidents, as a way to unite the country during the civil war. In 1863, President Lincoln made Thanksgiving a national holiday.
The editor of the popular women's magazine, Godey's Lady Book, she began printing Thanksgiving recipes and menus in the magazine. She also went on to publish a number of cookbooks, planting the idea in women that preparing a Thanksgiving feast is something they should really want to do. Many of the traditional items that we see in traditional Thanksgiving feasts today were found in her menus including roast turkey, sage dressing and mashed potato dishes.
Transforming Your Thanksgiving into A Healthier Thanksgiving
The theme that seems most apparent with earlier feasts is that they were absent of heavy creams, butter, starchy potatoes and the high fat, high-calorie sweet pastries and pies of today's Thanksgiving feasts. According to historians, earlier Thanksgiving feasts were centered around an abundance of lean meats, fresh vegetables and fresh fruits which made for a healthier meal. Today, these same foods can be incorporated into your own Thanksgiving feast for a healthier take on your celebration.
For a healthier take on your Thanksgiving feast, try serving a variety of lean meats boiled then roasted, instead of basting them in high fat juices. Instead of bread based stuffing, try using a simple concoction of onions, herbs and nuts for extra flavor, and opt for broth in place of gravy. Replace starchy potatoes and high-fat candied yams with roasted squash, pumpkin and corn, while fresh, sweet fruits can be served in the place of high-calorie, sugary pies.
Thanksgiving began with natives and newcomers as a three day feast with plenty of food, storytelling, prayer, and as a fun way to celebrate friendship, togetherness and thanksgiving in harmony. So, why not take the natives gesture and celebrate your Thanksgiving with a healthy feast?
Yours in Good Health,
Eugene Wood
NYC Massage Therapist
NYC-Massage.com
