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Life IS history in the making. Every word we say, everything we do becomes history the moment it is said or done. Life void of memories leaves nothing but emptiness. For those who might consider history boring, think again: It is who we are, what we do and why we are here. We are certainly individuals in our thoughts and deeds but we all germinated from seeds planted long, long ago.

Wednesday, November 26, 2014

Traditional Tom Turkey

http://michiganmoments.com/2011/11/24/wild-tom-turkey/
Wild Turkey in Ottawa, Michigan
During the first Thanksgiving, Pilgrim's cooking methods and menus were crude as compared to what most of us have experienced in our lifetime. There were no electric or gas ovens. In fact, no electricity period. Colonial utensils and hardware consisted of frying pans, kettles, iron pots, wooden spoons, and a mortar and pestle. 

On the menu, as uncovered in Two Sides of Thanksgiving, one would more than likely NOT find turkey to be the main meat that filled the Pilgrim's bellies. Nor would fancy dressing or giblet gravy grace the table and any signs of sweet potatoes or pumpkin pie nowhere would be found!

A sneak peak into a Pilgrim kitchen might disclose the following...
Each house had a prominent fire pit and chimney, where the cooking was normally done by the women and girls. Several "recipe books" from the period exist, and provide some interesting insights into cooking at the time. Perhaps the most famous of these is Gervase Markham's The English Housewife, first published in 1615. A recipe for cooking a young turkey or chicken reads: 
http://mayflowerhistory.com/cookingIf you will boil chickens, young turkeys, peahens, or any house fowl daintily, you shall, after you have trimmed them, drawn them, trussed them, and washed them, fill their bellies as full of parsley as they can hold; then boil them with salt and water only till they be enough: then take a dish and put into it verjuice [the juice of sour crab-apples] and butter, and salt, and when the butter is melted, take the parsley out of the chicken's bellies, and mince it very small, and put it to the verjuice and butter, and stir it well together; then lay in the chickens, and trim the dish with sippets [fried or toasted slices of bread], and so serve it forth. [Source: MayflowerHistory.com]

Modern Day Preparation for Traditional Tom Turkey...


Cooking in a kitchen during colonial times...
 

...as compared to Julia Child in the kitchen!


 


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