HISTORIC THANKSGIVING RECIPES

This recipe is based on one recorded by Roger Williams in 1636 based on his observations of the Narragansett people of the region now called Rhode Island. The ingredients are simply cornmeal, water, salt, and strawberries. 

This is a modernization of the one recorded in 1636 by Roger Williams.    Recipe Source: Loren Spears, executive director of the Tomaquag Museum located in Exeter, Rhode Island, The Pleasure of the Taste, Recipes from 17th-Century Massachusetts published by The Partnership of Historic Bostons in 2015.

Link to an adaptation of the Sweet Potato Pone recipe found in video 300 Years of Black Cooking in St. Mary's County, Maryland submitted by Theresa Young of Leonardstown. This recipe is featured in an episode of The Art of Historical Cookery series of cooking and food history videos presented by food historian, Joyce M. White

Recipe Source: Good Things To Eat, As Suggested By Rufus; A Collection Of Practical Recipes For Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. by Rufus Estes, c.1911.

Hounds, Horses, and Cranberry Sauce: A Glimpse of an Historic Thanksgiving Tradition and Recipe from Maryland's Way, The Hammond-Harwood House Cook Book (Annapolis, 1963) 

Recipe Source: The American Frugal Housewife by Lydia Child, 1832.

Article in Outlook by the Bay Magazine, Holiday Issue 2020, p. 12 with Two 19th c. Recipes (Cranberry Sauce & Cranberry Baked Pudding)