Plimoth's First Harvest Feast

After nearly half a year of blog-less living, I have returned! Better yet, I am writing my first post in nearly seven months about the first harvest feast at Plimoth Plantation. 

I am aware that I am jumping the gun here---after all, Thanksgiving is still two weeks away. However I cannot resist the urge to post a brief menu of some of the traditional foods that were served.

Without further adieu, I give you my guess of what my ancestors (and maybe yours) may have consumed and imbibed in 1621:

Ciderkin -- a hard cider with a very low alcohol content. It was regularly consumed by children and adults alike, and for good reason--safe drinking water was difficult to come by in seventeenth century New England.

Bread & Butter.

Sallet -- literally, greens. Every household in Colonial America kept a garden, usually on raised beds, within kitchen's reach. Herbs and greens would have been grown in the garden by the women of the house.

Mussels with Beer and Parsley.

Soc't Turkey -- most likely a turkey stew. Roast turkey was probably eaten, as well.

Soc't hog -- most likely a form of pork stew.

Swan, duck, pheasant, and veal were popular favorites among the Colonists, and were most likely prepared separately, and in stew or sauce form. Venison would have been eaten, but the pilgrims would not have hunted deer. It was most likely brought by the local Native Americans.

Mutton & Oysters -- probably ragout-style.

Capons -- roasted or "larded."

Fish -- salmon, eel, oysters, bream; along with lobsters, which were abundant.
Maize -- a mainstay of the Colonial diet.
Bon appetit!