What foods were served for the first Thanksgiving?

The first Thanksgiving is believed to have taken place in November 1621 when the Pilgrims and native Wampanoags gathered at Plymouth for a fall feast. The Pilgrims’ first year was a disaster. After a three-month voyage, they arrived near Cape Cod in November, 1620 – not exactly their intended haven. Virginia Colony was the original destination, but storms prevented traveling south. With winter approaching, they organized a sort of communist enterprise in which they organized their efforts and pooled their resources. Governor William Bradford observed that communal living “was found to breed much confusion and discontent and retard much employment that would have been to their benefit and comfort.” Starvation and disease took their toll.

The settlers reorganized so everyone was made responsible for his and his family’s well-being. The strategy worked. So, with much help from the local Wampanoag people, the Pilgrims survived. They were thankful, indeed. A three-day feast was organized to show their gratitude to kind Providence.

What did they eat? I’m glad you asked. According to the journal of Edward Winslow, Governor Bradford sent a small party to hunt fowl. Were they turkeys, partridges, quail or pigeons? I don’t know. Winslow also noted that the Wampanoag contributed five deer. Beyond that, what they ate is a matter of speculation, but we can assume that they feasted on the fruits of their labors – home-grown vegetables, locally harvested fruits and seafood.

Behold the possibilities.

The Wampanoag might’ve instructed them in growing the “Three Sisters” – corn, pole beans and gourds/pumpkins planted together as companions.

Corn harvest was said to have been abundant that first year. ‘Abenaki Rose’ (NOT pictured above) was a common variety of “flint corn” in the Northeast about that time. Easy to dry but impossible to eat fresh, it was probably ground into meal and boiled into something like runny grits.

Beans would’ve been easily dried after harvest, then served up later in a soup or stew. “Amish Nuttle”  might’ve been included. It was well-known among the Iroquois, and possibly elsewhere.

Native squash were widely grown. Cultivars might’ve included ‘White Scallop’ (aka Patty Pan), ‘Long Island Cheese’ and some similar to Seminole pumpkins of the Southeast.

Some of these heirloom vegetable cultivars are available through specialty seed companies. Perhaps you can locate, grow and harvest them for an authentic 17th century North American Thanksgiving in 2024.

Other foods could’ve included American groundnut (Apios americana) , tree nuts (Juglans and Carya), acorns (Quercus spp.) late-ripening or dried fruits.

Being located near the coast, fish and shellfish would've been available.

If you gather around a heavily laden table groaning with typical Thanksgiving fare, think of those brave, stalwart, hungry souls of yesteryear, and be grateful for the abundance available to you.

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