Create an Authentic Thanksgiving Feast
by Marcia Passos Duffy


"Thanksgiving we eat and drink of ye best."
Dated Nov. 24, 1748 from William Haywood's journal,
Charlestown, NH

Giving thanks - and bringing out "ye best" -- is still at
the heart of what Thanksgiving is all about today. And
what better way to mirror an old-time Thanksgiving
than to make a meal using the traditional foods that
New England settlers ate?

Well, okay, that's what the entire country does in one
form or another: Turkeys, potatoes, corn, sweet
potatoes, pumpkins, cranberries. But here in New
England we have the unique advantage of realizing
true authenticity: We can eat what the original settlers
ate using fresh produce and meat grown and raised
right here. You can't get more authentic than that.

If you want to go all out in authenticity, not only use
locally grown foods, but original settler's recipes, says
Louise Miller, the former administrator of Fort No. 4 in
Charlestown, NH and currently a historical consultant
and the publisher of Pinetree Shilling
http://www.pinetreeshilling.com a historical
newspaper of life in colonial America.

For example, Syllabub, a precursor to eggnog, was
brought over from England and served on special
occasions in the colonies; Hasty Pudding was a
commonplace in the 18th century homes where it was
presented before the main course to appease the
appetite (so that guests would eat less of the meat);
and Marlborough pie - a delectable dessert made with
apples and biscuits -- was a favorite dessert.

While many of our basic Thanksgiving ingredients are
the same, Miller says that despite our opulent modern-
day holiday feast, it still pales in comparison the
variety and spectacle of 18th century Thanksgiving
dinners. "What was important was putting on a fancy
spread," she says. Color was paramount. Using
different jams and jellies spiced up a plain table. Also
important was elevating the "masterpiece" food, like
the turkey. "Presentation was all-important."

The recipes:

Syllabub
http://www.theheartofnewengland.com/food-Syllabub.html

Hasty Pudding
http://www.theheartofnewengland.com/food-Hasty-Pudding.html

Authentic Onion Sauce for Roast Turkey
http://www.theheartofnewengland.com/food-Onion-Sauce.html

Stewed Pumpkin
http://www.theheartofnewengland.com/food-Stewed-Pumpkin.html

Skillet Cranberries
http://www.theheartofnewengland.com/food-Skillet-Cranberries.html

Marlborough Pie
http://www.theheartofnewengland.com/food-Marlborough-Pie.html

About the author:

Marcia Passos Duffy is the publisher of
The Heart of New England free online magazine
www.TheHeartofNewEngland.com. Visit us today
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