How the First Thanksgiving Foods Differed From Today
How did the turkey become a popular Thanksgiving centerpiece? Why do we eat turkey at Thanksgiving? Did the Pilgrims eat turkey? What about pumpkin pie? See how foods differed from today—and some historically inspired recipes, too!
Here’s a little history about the food at this all-American feast day. And if you wish to pay tribute to a truly traditional Thanksgiving meal from 1621, consider featuring goose, chestnuts, and succotash with these historically inspired recipes.
Did Pilgrims Eat Turkey at Thanksgiving?
The short answer: Nobody is sure if turkey was served at the harvest celebration held by the pilgrims of Plymouth colony in 1621, but “wild fowl” was certainly mentioned in historical accounts.
Read Next
The best existing account of the Pilgrims’ harvest feast comes from colonist Edward Winslow, author of Mourt’s Relation: A Journal of the Pilgrims at Plymouth. Winslow’s firsthand account of the first Thanksgiving included no explicit mention of turkey. However, he mentions the Pilgrims gathering “wild fowl“ for the meal, although that could just as likely have meant ducks or geese. Turkeys are a possibility, but they were not a typical food then. We also know that the Wampanoag Native Americans brought five deer, so venison was on the menu. Also, seafood, including lobsters and clams, was plentiful and common.
Specifically, Edward Winslow’s account states:
“Our harvest being gotten in, our governor sent four men on fowling, that so we might after a special manner rejoice together, after we had gathered the fruits of our labors; they four in one day killed as much fowl, as with a little help beside, served the company almost a week, at which time amongst other recreations, we exercised our arms, many of the Indians coming amongst us, and amongst the rest their greatest king Massasoit, with some ninety men, whom for three days we entertained and feasted, and they went out and killed five deer, which they brought to the plantation and bestowed on our Governor, and upon the Captain and others. And although it be not always so plentiful, as it was at this time with us, yet by the goodness of God, we are so far from want, that we often wish you partakers of our plenty.”
There was only one other firsthand account of that first Thanksgiving: colonist William Bradford kept a journal titled Of Plimoth Plantation.
William Bradford is the the governor Winslow mentions above. He described the autumn of 1621 as follows:
“And besides waterfowl there was great store of wild turkeys, of which they took many, besides venison, etc. Besides, they had about a peck a meal a week to a person, or now since harvest, Indian corn to that proportion.”
So, he does mention wild turkeys, but not whether such birds were served at any Thanksgiving gathering.
How the First Thanksgiving Foods Differed From Today
Many of the Thanksgiving dishes we enjoy today were not served at the Plymouth feast. However, from Edward Winslow’s account (above), we know some of the foods enjoyed. The meal was probably quite meat-heavy, including:
- Venison
- Fowl (geese and duck)
- Corn
- Nuts (walnuts, chestnuts, beechnuts)
- Shellfish
While native cranberries grew wild then, there’s no record of them being served with the meal (although they were a significant part of the Wampanoags’ fall diet). Beans, pumpkins, squashes, and corn (served as bread or porridge) were also part of the meal thanks to the Wampanoags, seasoned gardeners who employed the Three Sisters method for growing their main crops.
What Did Pilgrims NOT Eat at the First Thanksgiving?
The colonists didn’t have potatoes, butter, or flour, so you can safely assume there weren’t any mashed potatoes or pies.
- Potatoes (white or sweet)
- Bread stuffing (wheat flour was rare)
- Sugar
- Green bean casserole
- Pies
Historically-Inspired Thanksgiving Recipes
If you wish to pay tribute to a genuinely traditional Thanksgiving meal from 1621, consider featuring goose, succotash, and chestnuts.
See more Thanksgiving side dishes.
So, Why Do We Eat Turkey at Thanksgiving Today?
When Bradford’s journals—lost for many years during the Siege of Boston in 1775—resurfaced and were reprinted in the 1850s, the idea of early colonists hunting wild turkeys caught the nation’s imagination (even though he never specified that turkey was served at the Thanksgiving feast).
Plus, wild turkeys were quite plentiful back then. (Discover more about “The Wild Turkey: History of an All-American Bird.”)
Sarah Josepha Hale, the editor of a magazine called Godey’s Lady’s Book, would later present the turkey as the big bird at the head of the table and published many recipes.
Hale campaigned for Thanksgiving Day to be recognized as a national holiday, writing numerous presidents. Finally, Abraham Lincoln took notice. After 1863, President Lincoln made Thanksgiving Day a national holiday, and turkeys began to land on dinner plates across the country.
Every November since 1947, a “National Thanksgiving Turkey” has been presented to the U.S. President. Harry Truman received the first one. During an official ceremony in the Rose Garden, the president “pardons” the turkey, meaning its life is spared and it does not get eaten.
White vs. Dark Meat Facts
Did you know that wild turkeys tend to primarily have dark meat because they are strong runners and can fly? Domestic, factory-raised turkeys have white and dark meat because their muscles aren’t used as often.
Turkeys use their legs and thighs to run, which requires more oxygen-carrying blood vessels; this makes the meat darker. However, breast muscles aren’t used as much (especially by domestic turkeys), so fewer blood vessels deliver less oxygen; this makes the meat whiter.
Catherine Boeckmann
ADVERTISEMENT
the animals are provided by God for %98 of the population. To each his own.
Actually, reread that passage from Genesis; it does not say God gave meat, only fruits and vegetables. I am not a vegan but I do read the Bible more carefully than most.
I find it interesting about the eating desires of vegetarians. Apparently Tofu is high on the list to consume and get the protein. However what do they know about that block of tofu? 1) Where did it come from, 2) how processed, 3) Soy is a known GMO, 4) What chemicals used to grow and protect, 5) What artificial substances used to "flavor" the "food". 6) Have to take supplements to make up for the lack vitamins(?). I've seen vegetarian cooking shows, doesn't interest me much, but there are some good recipes.
I don't see how being a vegetarian is healthful. I consume a little meat with my meals and often not at all. Vegetables are prominent. If one observes the dates on tombstones, many old people that lived in the very early years without tofu. Yes, some young, however diseases were a main cause of early deaths. There's no connection between consumption and longevity, a roll of the dice and how one conducts themselves.
I worked too hard to get to the top of the food chain not to eat meat!
God put those animals on this earth for us. And like wine, it's God's way of
letting us know he loves us and wants us to be happy!
Does not the Book of
Genesis
As a modern day pigmy would say, “You still kicking, ain’t you???
When you click on the recipe for chestnut stuffing in the How to Peel a Chestnut article, the recipe just won't appear. Recipe does not even show up when you put it into the recipe's search bar.
The Chestnut & Sage Stuffing recipe can be found as part of this recipe for turkey!
Searched for the recipe for Venison Tenderloin and no results. Even doing a search it returns back to the main recipe page. This new format is troublesome. There were links for the three remaining recipes.
Thank you, not being critical, but new changes aren't always the best.
Thanks for bringing this to our attention! The Venison Tenderloin is no longer available as a standalone recipe on our site, but here are the ingredients and instructions for it in case you’re interested. It’s very simple!
Ingredients:
4 venison tenderloins, butterfly cut
1 small onion, chopped
4 pats of real butter
2-3 tablespoons bacon grease
salt and pepper to taste
Instructions:
In a cast iron skillet melt the bacon grease. Place one pat of butter in each tenderloin and place in hot skillet. Add onions, salt and pepper. Cook until just pink inside. Overcooking venison makes it tough.
