ThanksGiving Vegetable Recipes Biography
The centerpiece of contemporary Thanksgiving in the United States and Canada is a large meal, generally centered around a large roasted turkey. The majority of the dishes in the traditional American version of Thanksgiving dinner are made from foods native to the New World, as according to tradition the Pilgrims received these foods from the Native Americans. However, many of the classic traditions attributed to the first Thanksgiving are actually myths later introduced.[1]
1943 Thanksgiving Day dinner menu from USS Wake Island (CVE-65)
According to what traditionally is known as "The First Thanksgiving," the 1621 feast between the Pilgrims and the Wampanoag at Plymouth Colony contained turkey, waterfowl, venison, fish, lobster, clams, berries, fruit, pumpkin, and squash. William Bradford noted that, "besides waterfowl, there was great store of wild turkeys, of which they took many."[2] Many of the foods that were included in the first feast (except, notably, the seafood) have since gone on to become staples of the modern Thanksgiving dinner.
The use of the turkey in the USA for Thanksgiving precedes Lincoln's nationalization of the holiday in 1863. Alexander Hamilton proclaimed that no "Citizen of the United States should refrain from turkey on Thanksgiving Day," and many of the Founding Fathers (particularly Benjamin Franklin) had high regard for the wild turkey as an American icon, but turkey was uncommon as Thanksgiving fare until after 1800. By 1857, turkey had become part of the traditional dinner in New England.[3]
A Thanksgiving Day dinner served to the Civilian Conservation Corps in 1935 included: pickles, green olives, celery, roast turkey, oyster stew, cranberry sauce, giblet gravy, dressing, creamed asparagus tips, snowflake potatoes, baked carrots, hot rolls, fruit salad, mince meat pie, fruit cake, candies, grapes, apples, clams, fish, and many other food harvests. French drip coffee, cigars and cigarettes.[4]
The White House Cook Book, 1887, by Mrs. F.L. Gillette, et al., had the following menu: oysters on half shell, cream of chicken soup, fried smelts, sauce tartare, roast turkey, cranberry sauce, mashed potatoes, baked squash, boiled onions, parsnip fritters, olives, chicken salad, venison pastry, pumpkin pie, mince pie, Charlotte russe, almond ice cream, lemon jelly, hickory nut cake, cheese, fruits and coffee.[5]
Many other foods are typically served alongside the main dish—so many that, because of the amount of food, the Thanksgiving meal is sometimes served midday or early afternoon to make time for all the eating, and preparation may begin at dawn or on days prior. Copious leftovers are also common following the meal proper.
Traditional Thanksgiving foods are sometimes specific to the day, and although some of the foods might be seen at any semi-formal meal in the United States, the meal often has something of a ritual or traditional quality. Many Americans would say it is "incomplete" without cranberry sauce; stuffing or dressing; and gravy. Other commonly served dishes include winter squash; sweet potatoes; mashed potatoes; dumplings; noodles; corn on the cob or hominy; deviled eggs; green beans or green bean casserole; sauerkraut (among those in the Mid-Atlantic; especially Baltimore); peas and carrots; bread rolls; cornbread (in the south and parts of New England); or biscuits, rutabagas or turnips; and a salad. For dessert, various pies are often served, particularly apple pie, mincemeat pie, sweet potato pie, pumpkin pie, chocolate cream pie and pecan pie. In Québec, tourtière is usually served alongside as a traditional staple of Quebecois cuisine.
1943 Thanksgiving Day dinner menu from USS Wake Island (CVE-65)
According to what traditionally is known as "The First Thanksgiving," the 1621 feast between the Pilgrims and the Wampanoag at Plymouth Colony contained turkey, waterfowl, venison, fish, lobster, clams, berries, fruit, pumpkin, and squash. William Bradford noted that, "besides waterfowl, there was great store of wild turkeys, of which they took many."[2] Many of the foods that were included in the first feast (except, notably, the seafood) have since gone on to become staples of the modern Thanksgiving dinner.
The use of the turkey in the USA for Thanksgiving precedes Lincoln's nationalization of the holiday in 1863. Alexander Hamilton proclaimed that no "Citizen of the United States should refrain from turkey on Thanksgiving Day," and many of the Founding Fathers (particularly Benjamin Franklin) had high regard for the wild turkey as an American icon, but turkey was uncommon as Thanksgiving fare until after 1800. By 1857, turkey had become part of the traditional dinner in New England.[3]
A Thanksgiving Day dinner served to the Civilian Conservation Corps in 1935 included: pickles, green olives, celery, roast turkey, oyster stew, cranberry sauce, giblet gravy, dressing, creamed asparagus tips, snowflake potatoes, baked carrots, hot rolls, fruit salad, mince meat pie, fruit cake, candies, grapes, apples, clams, fish, and many other food harvests. French drip coffee, cigars and cigarettes.[4]
The White House Cook Book, 1887, by Mrs. F.L. Gillette, et al., had the following menu: oysters on half shell, cream of chicken soup, fried smelts, sauce tartare, roast turkey, cranberry sauce, mashed potatoes, baked squash, boiled onions, parsnip fritters, olives, chicken salad, venison pastry, pumpkin pie, mince pie, Charlotte russe, almond ice cream, lemon jelly, hickory nut cake, cheese, fruits and coffee.[5]
Side dish
A Thanksgiving meal in New EnglandMany other foods are typically served alongside the main dish—so many that, because of the amount of food, the Thanksgiving meal is sometimes served midday or early afternoon to make time for all the eating, and preparation may begin at dawn or on days prior. Copious leftovers are also common following the meal proper.
Traditional Thanksgiving foods are sometimes specific to the day, and although some of the foods might be seen at any semi-formal meal in the United States, the meal often has something of a ritual or traditional quality. Many Americans would say it is "incomplete" without cranberry sauce; stuffing or dressing; and gravy. Other commonly served dishes include winter squash; sweet potatoes; mashed potatoes; dumplings; noodles; corn on the cob or hominy; deviled eggs; green beans or green bean casserole; sauerkraut (among those in the Mid-Atlantic; especially Baltimore); peas and carrots; bread rolls; cornbread (in the south and parts of New England); or biscuits, rutabagas or turnips; and a salad. For dessert, various pies are often served, particularly apple pie, mincemeat pie, sweet potato pie, pumpkin pie, chocolate cream pie and pecan pie. In Québec, tourtière is usually served alongside as a traditional staple of Quebecois cuisine.
ThanksGiving Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
ThanksGiving Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
ThanksGiving Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
ThanksGiving Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
ThanksGiving Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
ThanksGiving Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
ThanksGiving Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
ThanksGiving Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
ThanksGiving Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
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