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Eat like the pilgrims and Native Americans this Thanksgiving

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Authentic recipes from the Plimoth Plantation’s Thanksgiving meal

GAITHERSBURG, Md. – Sodexo, the leader in Quality of Life services, and the Plimoth Plantation in Plymouth, Mass., bring the firstthe-first-thanksgiving-jennie-august-brownscombe Thanksgiving feast to life as they tell the story of the Pilgrims and the native Wampanoag people.  The meal is made up of authentic recipes from the 1600s and is served to more than 3,000 people during Thanksgiving week at the Plimoth Plantation.

Items on the menu include native turkey with giblet gravy, traditional stuffing, mashed potatoes, butternut squash, steamed white turnip, Harvard beats, green beans and cranberry relish. Dessert is comprised of apple pie, pumpkin pie and Indian pudding.

According to Sodexo, the food served has been carefully researched and recreated to make it as authentic as possible. The chefs use local, seasonal ingredients just as the Pilgrims and the Wampanoag people

would have in the 17th century.

The Plimoth Plantation’s Indian pudding recipe brings a sense of history to the Thanksgiving table.

INDIAN PUDDING – Serves 10-12 people

6 cups — Whole Milk

1 Cup — Molasses

6 Tbsp — Granulated Sugar

6 oz — Butter

½ tsp — Ground Ginger

¼ tsp — Salt

½ tsp — Ground Cinnamon

¼ tsp — Ground Nutmeg

1 Cup — Cornmeal

Combine all ingredients except Cornmeal in a large saucepan.

Bring to a boil and whisk cornmeal in slowly to avoid lumps.

Turn Heat to low and cook until thick – Pudding will continue to thicken as it cools.

Serve warm with a little heavy cream poured over it, or vanilla ice cream.  Or serve cold with whipped cream.

Sodexo Sports & Leisure also provides food services at the Plimoth Plantation and full array of catering services for private events.

 

Featured image: “The First Thanksgiving” by Jennie Augusta Brownscombe, 1914