[trisham]

Though New England had a great abundance of wildlife and seafood, traditional East Anglian fare was preferred, even if it had to be made with New World ingredients.
Baked beans and pease porridge were everyday fare, particularly during the winter, and usually eaten with coarse, dark bread. At first it was made with a mixture of wheat and maize (corn), but after a disease called wheat rust struck in the 1660s, it was made of rye and maize, creating what has later been known as "rye 'n' injun".
Vegetables with meat boiled thoroughly was a popular dish, and unlike many other regions in North American colonies, they were cooked together, rather than separately, and frequently without seasoning.
Baking was a particular favorite of the New Englanders and was the origin of dishes today seen as quintessentially American, such as apple pie and the baked Thanksgiving turkey.
Source: Wikipedia

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[trisham]

While no record exists of the historic banquet's exact menu, the Pilgrim chronicler Edward Winslow wrote in his journal that Governor Bradford sent four men on a 'fowling' mission in preparation for the event, and that the Wampanoag guests arrived bearing five deer.
Historians have suggested that many of the dishes were likely prepared using traditional Native American spices and cooking methods. Because the Pilgrims had no oven and the Mayflower’s sugar supply had dwindled by the fall of 1621, the meal did not feature pies, cakes or other desserts,
which have become a hallmark of contemporary celebrations.
Source: history.com

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