What did they eat at the first Thanksgiving? Day to day, while the modern image of a turkey‑laden table dominates our cultural memory, historical accounts suggest a far more varied menu that reflected the bounty of New England’s forests, fields, and coastline. This question invites us to step back nearly four centuries to a harvest celebration shared by the Pilgrims of Plymouth Colony and the Wampanoag people in 1621. By examining primary sources, archaeological evidence, and the foodways of both English settlers and Native Americans, we can reconstruct a plausible picture of the feast that helped shape an enduring American tradition That alone is useful..
Historical Context of the 1621 Harvest Celebration
The event commonly referred to as the “first Thanksgiving” was not a formal holiday as we understand it today. Instead, it was a three‑day harvest festival held in early autumn, likely between late September and mid‑October, following a successful corn harvest. The Pilgrims, having endured a harsh first winter that claimed nearly half of their original 102 settlers, were grateful for the assistance of the Wampanoag, particularly the leader Massasoit and the interpreter Squanto (Tisquantum). Their alliance facilitated knowledge of local agriculture, hunting, and fishing, which directly influenced what ended up on the communal table Surprisingly effective..
Main Protein Sources
Venison and Other Game
The most reliable contemporary account comes from Edward Winslow’s letter dated December 1621, in which he writes that the Wampanoag brought “five deer” to the feast. Venison, therefore, was almost certainly a centerpiece of the meal. In addition to deer, both groups likely contributed other game such as:
- Wild fowl – including ducks, geese, and possibly swans, which were abundant in the coastal marshes.
- Passenger pigeons – once so numerous that they darkened the sky, these birds were an easy source of protein.
- Small mammals – such as raccoons, squirrels, and rabbits, which could be trapped or hunted.
Seafood and Fish
Given Plymouth’s proximity to the Atlantic Ocean and several rivers, seafood featured prominently. Archaeological digs at the original settlement site have uncovered shells of:
- Clams – both hard‑shell and soft‑shell varieties.
- Oysters – harvested from nearby beds.
- Mussels – another readily available shellfish.
- Fish – such as cod, bass, and eel, which could be caught with nets or lines.
The Wampanoag, skilled in coastal foraging, would have contributed these items, while the Pilgrims likely added fish they had learned to catch using European techniques.
Staple Crops and Vegetables
Corn (Maize)
Corn was the cornerstone of both Pilgrim and Wampanoag diets. The settlers had learned to cultivate flint corn from their Native neighbors, and it appeared in multiple forms:
- Whole kernels – boiled or roasted.
- Cornmeal – ground into a coarse flour for puddings or bread.
- Succotash – a mixture of corn and beans, a dish whose name derives from the Narragansett word msíckquatash, meaning “broken corn kernels.”
Beans
Beans, particularly varieties of Phaseolus vulgaris (common bean) and native species like the lima bean, provided essential protein and complemented corn nutritionally. They were likely stewed or baked alongside corn.
Squash and Pumpkins
The Three Sisters planting method—corn, beans, and squash grown together—was a hallmark of Wampanoag agriculture. Varieties such as:
- Winter squash (e.g., butternut, acorn)
- Pumpkins – though not yet the sweet, pie‑filled version we know today, they were roasted or boiled and possibly hollowed out to serve as cooking vessels.
These vegetables added sweetness, texture, and vital vitamins to the feast Turns out it matters..
Other Garden Produce
Evidence suggests the Pilgrims also grew:
- Turnips and parsnips – root vegetables that stored well through winter.
- Cabbage and lettuce – leafy greens that could be harvested early in the season.
- Onions and garlic – used for flavoring.
While these items may have been present, their quantities were likely smaller than the staple trio of corn, beans, and squash.
Breads and Grains
Although wheat was scarce in the early colony, the Pilgrims did bring some barley and peas from England. They would have made:
- Barley bread or biscuits – dense, unleavened loaves baked in ashes or on a griddle.
- Pea soup – a thick pottage made from dried split peas, a common English staple.
The Wampanoag contributed cornbread‑like products made from ground maize, sometimes mixed with beans or squash for added flavor Practical, not theoretical..
Beverages
Alcoholic drinks were part of both cultures, though consumption was modest compared to later colonial norms It's one of those things that adds up..
- Beer – the Pilgrims brewed a weak ale from barley, which was safer to drink than water.
- Hard cider – made from apples that grew wild or were cultivated in small orchards.
- Water – likely consumed, though often suspect due to contamination.
- Herbal infusions – such as sassafras tea, known for its aromatic properties and used medicinally.
The Wampanoag may have offered fermented corn beverages similar to early forms of chicha, though evidence is limited.
Sweets and Desserts
True desserts as we think of them—pies, cakes, and sugary treats—were absent. Sugar was a costly import, and honey was the primary sweetener available in small quantities. Instead, the feast likely featured:
- Fruit – fresh berries (such as strawberries, blackberries, and raspberries) gathered from the woods, and possibly dried fruits like apples or plums.
- Nuts – acorns (processed to remove tannins), chestnuts, walnuts, and hazelnuts, which could be roasted or ground into meal.
- Sweetened corn pudding – a dish made by mixing cornmeal with water, a bit of fat, and perhaps a drizzle of maple sap or honey, then baked or boiled.
These items provided a natural sweetness without the refined sugar that characterizes modern Thanksgiving desserts It's one of those things that adds up..
How We Know What Was Eaten
Our understanding of the 1621 menu rests on two primary sources:
- Edward Winslow’s Letter (December 1621) – addressed to a friend in England, it mentions the Wampanoag bringing five deer and the colonists harvesting “a great store of wild turkeys,” though the exact number of turkeys is uncertain.
- **William Bradford’s *Of Plymouth
How We Know What Was Eaten
Our understanding of the 1621 menu rests on two primary sources:
- Edward Winslow’s Letter (December 1621) – addressed to a friend in England, it mentions the Wampanoag bringing five deer and the colonists harvesting “a great store of wild turkeys,” though the exact number of turkeys is uncertain.
- William Bradford’s Of Plymouth Plantation – written decades later, this account describes the three-day harvest celebration but focuses more on the diplomatic significance than specific foods.
Both documents are brief and lack detailed menu descriptions, leaving modern interpretations to rely heavily on archaeological evidence, ethnographic studies of Wampanoag foodways, and knowledge of English colonial eating habits.
What Was Likely Missing
Despite popular imagery, several foods now synonymous with Thanksgiving were probably absent from the 1621 feast:
- Potatoes – neither sweet nor white potatoes were available in 1621; they were introduced to Europe from the Americas much later.
- Pumpkin pie – while pumpkins were likely present, the ingredients for pie crust and the technology for baking pies were not yet established.
- Cranberry sauce – cranberries may have been gathered, but sugar was too scarce for making sauce.
- Ham or pork – pigs had not yet been introduced to the colony in significant numbers.
A More Accurate Picture
Rather than the richly spiced, sugar-laden feast depicted in modern celebrations, the 1621 harvest likely featured simple, hearty fare that reflected both European survival needs and Indigenous abundance. Venison was the centerpiece, accompanied by waterfowl, corn, beans, and squash—foods that sustained both peoples through harsh New England winters.
The meal was less about indulgence and more about gratitude, cooperation, and the sharing of knowledge between two very different cultures. Understanding this helps us appreciate not just what was eaten, but what the gathering represented: a fragile but meaningful alliance in an unforgiving new land Simple, but easy to overlook. Worth knowing..
This historical context reminds us that our contemporary Thanksgiving traditions, while rooted in this 1621 encounter, are largely products of later centuries—shaped by Victorian ideals, 19th-century nationalism, and evolving American identity rather than the actual menu consumed by the Pilgrims and Wampanoag nearly four hundred years ago.
