First Thanksgiving Menu
The First Thanksgiving, reproduction of an oil painting by J.L.G. Ferris, early 20th century.
Credit: Library of Congress, Washington, D.C. (neg. no. LC-USZC4-4961
It is not truly known what was on the menu at the first Thankgiving; however, research tells us the following:
What may have been on the menuSeafood: Cod, Eel, Clams, Lobster
Wild Fowl: Wild Turkey, Goose, Duck, Crane, Swan, Partridge, Eagles
Meat: Venison, Seal
Grain: Wheat Flour, Indian Corn
Vegetables: Pumpkin, Peas, Beans, Onions, Lettuce, Radishes, Carrots
Fruit: Plums, Grapes
Nuts: Walnuts, Chestnuts, Acorns
Herbs and Seasonings: Olive Oil, Liverwort, Leeks, Dried Currants, Parsnips
What Was Not on The MenuSurprisingly, the following foods, all considered staples of the modern Thanksgiving meal, didn't appear on the pilgrims's first feast table:
Ham: There is no evidence that the colonists had butchered a pig by this time, though they had brought pigs with them from England.