“Discover the Surprising Dishes That Fueled the First Thanksgiving Feast!”
Turnips were practical as they stored well and added substance to the meal. This common root vegetable was a reminder of the Old World, blending with New World ingredients in the Thanksgiving feast.
12. Parsnips
Parsnips, a close relative to carrots, were also part of the Pilgrims’ familiar diet. These slightly sweet root vegetables were easy to grow and could be roasted or boiled.
Parsnips added a hint of sweetness to the meal and were another staple from England that found a place at the New World table. They were a taste of tradition amidst new discoveries.
13. Dried Fruits (Plums and Raisins)
Dried fruits, such as plums (which become prunes) and raisins, were favored by the Pilgrims because they could be easily stored and preserved. These fruits provided a sweet treat that could last through the winter.
Raisins and prunes likely offered a rare dessert-like experience at the feast, as fresh fruits were scarce in late fall. Their inclusion was a practical and cherished element of the meal.
14. Maple Syrup
Maple syrup was another Native American resource shared with the Pilgrims. The Wampanoag collected sap from maple trees and boiled it into syrup, which could sweeten foods or act as a unique flavoring.
Maple syrup provided a touch of sweetness at a time when refined sugar was scarce. This gift from the Wampanoag brought a unique, new taste to the Pilgrims’ experience of the New World.
