12 Things Pilgrims Actually Ate at the First Thanksgiving

The first Thanksgiving menu was rooted in what was locally available in New England and what both communities brought to the dinner. Historical accounts show that deer, wildfowl, fish and cornmeal were definitely on the table. Many of the foods we consider standard for Thanksgiving today, such as potatoes, cranberry sauce, and pumpkin pie, were not part of that original meal.

1. 1. Venison

The Wampanoag hunters brought several deer to the feast, making venison a central meat dish. The settlers recorded that deer were given to their governor and others. This would have provided a rich source of protein and honored the guests’ shared celebration. Roasting or stewing the deer would have been the most likely preparation method.

2. 2. Wildfowl

The Pilgrims sent men to hunt game birds, which likely included ducks, geese, or wild turkeys. These birds added variety to the meat menu. It is recorded that there was a “great store of wild turkeys, of which they took many,” though turkey itself may not have dominated. The birds were likely roasted over hearth fires or spit-roasted in the open.

3. 3. Fish and eels

The coastal setting of the colony provided access to fish and eels, which were common foods for both the settlers and the Indigenous people. Accounts mention fish and eels being part of the diet and thus very likely part of the feast. These were probably cooked by boiling or roasting near streams and the shoreline. The inclusion of seafood highlights the settlers’ adaptation to New England’s natural resources.

4. 4. Shellfish and other seafood

Shellfish such as clams, mussels, and possibly lobster would have been familiar to the Wampanoag and available to the settlers by the sea. Histories note that seafood was prominent in the region and part of early feasting. This helped add essential nutrients and variety to a meat-heavy table. The preparation might have involved steaming the shellfish or cooking them on rocks by the shore.

5. 5. Corn (maize)

Corn was a key crop introduced to the settlers by the Wampanoag and likely appeared at the meal in forms like porridge, bread, or small cakes. The letter from the settlers mentions “Indian corn” being used in meal after harvest. Cornmeal, rather than modern sweet corn, was the staple form. Its presence shows how the settlers adopted Indigenous agriculture and produce.

6. 6. Beans

Beans were likely part of the diet, often grown alongside corn and squash in Native agricultural systems. While not always explicitly documented for this feast, beans were common in the region and thus probable. They would have added protein and fibre to the menu. The beans may have been stewed or mixed with cornmeal as part of a hearty dish.

7. 7. Squash and pumpkins

Squash, including varieties related to pumpkin, was grown locally and likely served either roasted or stewed. While pumpkin pie did not yet exist, the vegetables themselves were part of the autumn harvest. These foods reflect Indigenous farming practices that the settlers used. Their presence shows a connection between garden produce and the feast’s bounty.

8. 8. Nuts

Forest nuts such as walnuts, chestnuts, and beech nuts were available to both the settlers and the Wampanoag in the fall of New England. These nuts would have been gathered and eaten for their fat, calories, and flavour. They might have been served plain or used to flavour meat or vegetable dishes. Their inclusion highlights the wild-food component of early colonial eating.

9. 9. Wild berries or dried fruits

Wild berries and naturally dried fruits were part of the seasonal harvest, though they were not served as the sweet desserts we have today. These fruits would have provided natural sweetness or snack options at the gathering. They reflect the indigenous knowledge of foraging. Their presence reminds us the menu was more about survival and seasonality than refined sugar-rich treats.

10. 10. Root vegetables and garden produce

The settlers’ gardens and Indigenous farms produced vegetables such as onions, carrots, possibly leafy greens and herbs, which were likely eaten at the feast. While specific records are sparse, botanical evidence supports the presence of these foods. These items show how the settlers were adapting to local food systems. Their role in the meal highlights the mixing of colonial and Indigenous farming traditions.

11. 11. Cornmeal preparations

Beyond whole corn, cornmeal was used to make porridges, breads, or cakes and was likely present at the feast. One account notes that cornmeal or “meal” was allocated to people in the colony after harvest. Such preparations show how corn was processed and consumed rather than just grilled ears. This detail helps us understand how settlers used the harvest in practical ways.

12. 12. Cooking fats and wild-food flavourings

While not always named in records, wild nuts, seeds, and available fats such as fish oil or rendered animal fat would have been used to cook and flavour the dishes. The Wampanoag and settlers would have relied on local resources for their cooking methods. These fats helped make the roast meats and vegetables more palatable. Their presence reminds us that the feast was a working meal grounded in resourcefulness rather than luxury.

• Tags:
• colonial food
• native cuisine
• harvest feast
• early America
• menu history