When we think of the Pilgrims and their arrival in Plymouth in 1620, many of us picture the famous Thanksgiving feast of turkey, cranberries, pumpkin pie, and a table laden with delicious treats. But the reality of what the early settlers in Colonial America ate is far more complex and a bit different from the modern picture of a cozy, festive holiday. The foods that the Pilgrims and other early settlers consumed were shaped by necessity, local availability, and survival.
In this blog, we’ll uncover the truth behind the food that sustained the Pilgrims during their first years in the New World, the role of indigenous peoples in their survival, and how the early settlers adapted their diets to the unfamiliar conditions of the American landscape.
1. The Journey Across the Atlantic: Food on the Mayflower
The Mayflower journey from England to Plymouth was a long and arduous one, lasting over two months. The Pilgrims’ supplies for the trip were limited, and food had to be carefully rationed to ensure they had enough to survive the journey. On board, they carried foods that would last the voyage and be easy to prepare.
Typical foods brought along included:
- Salted meat: Beef, pork, and fish were preserved with salt to prevent spoilage.
- Dried peas: A durable and protein-rich food, dried peas were a staple.
- Hardtack: A type of biscuit made from flour, water, and salt, hardtack was hard and dry, but it kept well and could last a long time.
- Cheese: Salted cheeses were brought along as they were easy to store and had a long shelf life.
- Beer: The Pilgrims drank beer to stay hydrated, as water on board was often unsafe.
The Mayflower‘s limited food supplies created a challenging situation, and the settlers faced hunger and malnutrition even before they set foot on American soil.
2. The Early Years at Plymouth: Struggling to Survive
After the Pilgrims landed at Plymouth in 1620, they faced harsh winter conditions and a landscape unfamiliar to them. The food they had brought with them quickly ran out, and they struggled to grow enough crops to feed their community. The first winter was especially brutal, and many settlers succumbed to illness and starvation.
The Wampanoag people, led by Chief Massasoit, played a crucial role in the Pilgrims’ survival. They taught the settlers how to grow native crops, fish, and hunt in the unfamiliar environment. Corn, a crop that the Wampanoag had been cultivating for centuries, became a lifeline for the Pilgrims.
The foods that the Pilgrims ate during their first years in the New World were simple and largely based on what could be sourced locally or grown in the soil. Common foods included:
- Corn (maize): The Wampanoag introduced the Pilgrims to corn, which they learned to plant and use in many ways. It could be boiled, roasted, or ground into cornmeal to make porridge or cornbread.
- Beans: Beans were another important crop grown by the indigenous people, and they provided a valuable source of protein. The Pilgrims learned how to grow beans alongside corn, a planting method known as the “Three Sisters,” which also included squash.
- Squash and Pumpkins: The Pilgrims adopted the practice of growing squash and pumpkins, which were rich in nutrients and could be roasted, boiled, or used in stews. It is worth noting that the modern-day pumpkin pie we associate with Thanksgiving wasn’t yet a thing, but roasted or stewed pumpkins were a common dish.
- Fish: The abundant fishing grounds around Plymouth provided the Pilgrims with a steady supply of fish such as cod, bass, and eels. Fish was an important protein source and could be smoked, salted, or eaten fresh.
- Shellfish: The coastal location of Plymouth allowed the Pilgrims to gather various types of shellfish, including clams, mussels, and oysters. These were often boiled or roasted over an open fire.
- Wild Game: The Pilgrims hunted wild turkeys, deer, ducks, and geese, though meat from wild animals was a less frequent part of their diet due to hunting difficulties and seasonal limitations.
3. The First Thanksgiving Feast: What Was Really on the Table?
The First Thanksgiving, celebrated in 1621, is often mythologized as a lavish feast shared between the Pilgrims and the Wampanoag people. While we may imagine a table filled with turkey, mashed potatoes, and pumpkin pie, the actual meal was much simpler and made from the ingredients available at the time.
Here are some foods that likely appeared at the First Thanksgiving:
- Wild turkey: Turkey was native to North America, and while it’s possible the Pilgrims ate turkey, it’s more likely that the feast included other wild fowl, like ducks and geese.
- Corn: Corn was likely featured in multiple forms—whether boiled, steamed, or as part of a stew.
- Beans: Beans were a common food item and could have been eaten in a variety of ways, either as part of a stew or roasted.
- Squash and pumpkins: The indigenous people taught the Pilgrims how to cook with squash and pumpkins. It’s likely that the Pilgrims roasted them or boiled them in simple stews.
- Shellfish: The Pilgrims and Wampanoag would have had access to the abundant seafood in the region, so clams, mussels, and oysters may have been served.
- Venison: The Wampanoag likely brought venison (deer meat) as a contribution to the feast. It was a significant protein source and would have been roasted or stewed.
- Berries and fruit: The Pilgrims would have had access to local fruits like blueberries and strawberries, which could have been eaten fresh or dried for preservation.
Interestingly, there was no potato, sweet potato, cranberry sauce, or pie as we think of them today. Sugar was a rare commodity, so desserts were likely minimal. Cranberries might have been eaten raw, but the sugar required to make cranberry sauce wasn’t available until later years.
4. Food and Survival: A Harsh Winter and Changing Diets
As the Pilgrims settled into their new home, their diets continued to evolve. They learned how to preserve food for the winter months, relying on smoking, salting, drying, and pickling to ensure they had enough to survive the cold season. Meat, fish, and vegetables were often preserved in these ways to prevent spoilage.
In addition, the colonists began to develop new farming techniques, cultivating crops like wheat, barley, and oats. However, food remained scarce at times, and the Pilgrims had to rely on their ability to adapt to the challenges of their environment.
5. The Legacy of Colonial Food: Influence on Modern American Cuisine
The food choices of the Pilgrims and early settlers laid the groundwork for much of what we consider American cuisine today. Their reliance on corn, beans, squash, and wild game formed the basis of what would later become staple ingredients in the American diet.
The integration of indigenous food knowledge, particularly from the Wampanoag people, had a lasting impact on the development of American food culture, influencing everything from cornbread and stews to roasted meats and vegetables.
Moreover, many of the foods introduced by the Pilgrims have become iconic symbols of Thanksgiving, such as pumpkin, corn, and turkey—though in a much more refined and modernized form than what the early settlers might have known.
Conclusion: A Story of Survival and Adaptation
The food the Pilgrims ate was driven by survival, necessity, and the ingenuity required to make do with what was available. It wasn’t the feast we imagine today, but rather a testament to the resourcefulness and collaboration between the Pilgrims and the Wampanoag people.
The story of Colonial America’s food is a story of adaptation and cultural exchange, as the early settlers learned to navigate the challenges of a new land while blending their European culinary traditions with the indigenous knowledge that would sustain them through difficult times. Today, we continue to honor this history through our Thanksgiving meals and the lasting influence of these early ingredients on American cuisine.