Smithsonian Magazine offers an instight into what was served for the first Thanksgiving Celebration shared by the Pilgrims and Wampanoag Nation at Plymouth Colony in 1621 from an account written by Edward Winslow, an English leader who attended and wrote home to a friend.
It is a full account of the meal served – where turkey was a part of the feast but not the center piece it is today.
Further insight is offered by Kathleen Wall, a “foodways culinarian” at the Wampanoag Homesite Plimoth Plantation a living history museum in Plymouth, Massachusetts who has researched recipe books and documents
Wall explains .. “Thanksgiving was a three-day celebration and … have no doubt whatsoever that birds that are roasted one day, the remains of them are all thrown in a pot and boiled up to make broth the next day. That broth thickened with grain to make a pottage.”
In addition to wildfowl and deer, the colonists and Wampanoag probably ate eels and shellfish, such as lobster, clams and mussels. “They were drying shellfish and smoking other sorts of fish,”
A Happy Thanksgiving to all from all of us at The American-Scottish Foundation® team.