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[Jim Robinson]

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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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[trisham]

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[trisham]

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[trisham]

Thanksgiving
Culinary historians believe that much of the Thanksgiving meal consisted of seafood, which is often absent from today's menus. Mussels in particular were abundant in New England and could be easily harvested because they clung to rocks along the shoreline. The colonists occasionally served mussels with curds, a dairy product with a similar consistency to cottage cheese. Lobster, bass, clams and oysters might also have been part of the feast.

History.com

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[trisham]

Thanksgiving
Myth: The Pilgrims wore only black and white clothing. They had buckles on their hats, garments and shoes.

Fact: Buckles did not come into fashion until later in the seventeenth century and black and white were commonly worn only on Sunday and formal occasions. Women typically dressed in red, earthy green, brown, blue, violet, and gray, while men wore clothing in white, beige, black, earthy green, and brown.
Source: History.com

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[trisham]

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[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]

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[trisham]

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[trisham]

Thanksgiving is almost here...

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[trisham]

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[trisham]

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[trisham]

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[Jim Robinson]

Thank you very much, trisham!!

Woo hoo!!

And this just in:

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[trisham]

Woo hoo!!

And this just in:

$100.00 from Oregon
$50.00 from Never Never Land
$10.00 from Illinois
$10.00 monthly from Texas (renewal)
$50.00 from Kentucky
$35.00 from North Carolina

Thank you all very much!!

FReepers are the absolute greatest!!

God bless.

Jim Robinson

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Yippee!!

Everyone!

[trisham]

My pleasure, Jim!!

[trisham]

Thanksgiving is almost here...

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[trisham]

Help support Free Republic

Join a growing number of FReepers
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[trisham]

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***
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[trisham]

Thanksgiving
The green bean casserole was first created in 1955 by the Campbell Soup Company.
Dorcas Reilly led the team that created the recipe while working as a staff member in the home economics department. The inspiration for the dish was 'to create a quick and easy recipe around two things most Americans always had on hand in the 1950s: green beans and Campbell's Cream of Mushroom Soup.'
In 2002, Reilly presented the original recipe card to the National Inventors Hall of Fame in Akron, Ohio.

Source: Wikipedia

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