Show Section i ' yf ' - ' ' r vY-'- Vi ' ' '- ' - ” ' '' f v 0 - s J ' '''rt ' - Some recipes from the first By Jasmine Michaelson features writer he great thing about FochI Jay Anderson says' is that it’s neutral It doesn't divide people It's ' not violent' People Want to share it with each 'r j '' : Other:' 'y “Fpod is a uniting factor" the Utah State University history professor said “It's a way of life" celebrating ' " And it’s one of the major reasons he v ' 3 lovesThanksgiving so much — that and the V k fact' that he did his PhD oil the holiday ' " When Anderson decided in the '60s to pursue hisdijctoral irTVY£ folk food degree he decided to study food Not goiirtiict food '! The food real people eat andor ate The food that defines cub-lures Specifically he decided to focus bn food the Pilgrims ate ! something that had never been studied in depth before He caUght some flack for his idea- but it made perfect sense to '3 ' j-!- ' ''£ V V '!" V--: yyy'' f' 'jy - - ' yy :y ’Andersoh V it like me seemed thenvost important thing of all" hesaidit3 t:“To ” His research involved a lot of experimentiition He speiit a great deal of timeat living history museums poring recipes attempting to' recreate them under the-cirthe cumstances Pilgrjiiis lived in which were not ideal by any over30ft' s' plus-year-o- ld memsl an article Anderson wrote with Janies Deetz in 1 972 for the Saturday Reyiew of Science caljed ‘‘Partakers of PlentyiAStudy - p ifA:were fy r ''r'lfcV Succotash v I- - il Boil a tnixiure of dried beans (one of those bean soup mixes works fine) until tender with corn anda little salt and meat fat or butter: ' - ''v ’ Stewed Pumpldn Simply clean out peej4 and dice a mediuhi pumpkin ' n is fine" Simmer the ' a recently recycled '47 diced flesh in a with a ciup of dark beer casserole heavy or porter two or three tablespoons of malt yinegar Salt pepper and spices to taste It will take a couple of hours-- ' over a low heat As a tart “spoon meat” stewed pumpkin sidc dishes balances the fatty goose Similar sweet-socan be made With squashy turnips and parsnips nil coim ' mon crops in Plymouth thait October 1621 jackro-lanter- ur ' Photos-b- Brent SteyensHerald ' Journal ' still against federal iaw tobrewbeef or ale in your " housewife however was under no such restriction and home lf to one gallon made enough for each member of her family to have is a bottle of and alcoholic' It was best dark The sweet mildly substitute daily is sold as malt with a or mixed extract beer which of dark spoonful good porter a powder or syrup Or a caramel malt (obtainable in stores that sell wine- - and supplies) in a quart of water Ale was drunk both cold and hot the latter with chunks of apples and spices often put in for additional sweetening ' "It’s Roast Goose The-Pilgri- one-ha- To roast a goose ( or any cut of meal ) properly you have to sear the ' outside quickly changing the meat's surface sugars into crunchy brown caramel thereby creating a natural bag that seals in the fowl's juices Inside the goose literally cooks itself Outside all you heed to do is baste the skin w ith fat to prevent it from burning arid if you arc using an open fire regularly turn the bird so that it is heated evenly: beer-maki- Frumenty ' An oven solves the latter problem and although Englishmen had bake ovens in 1621: the Pilgrims didn't But a decade or so later' they built them into their Plymouth fireplaces and used them regularly So if you don't have an outdoor grill with a spit or a fireplace that could be converted into an open hearth an oven will do fine In either case cooking time will be between 1 and 2 hours or 20 minutes to the pound Rub the goose all over with animal fat and sear close to an open fire of at 430 degrees in an oven When the skin is brown (after about 20 minutes) place goose farther from the open fire or turn down the oven to 323 degrees Baste regularly w ith the goose fat that escapes When the legs move easily in their sockets it is done! rice pudding — The closest modem counteipart to frumenty is rich creamy and aromatic with spices Many regional Variations of it still exist in England — a tribute to its popularity ' Begin by boiling two cups of cracked or whole wheat or barley in two quarts “cnee” is The for a or wheat will of water (an unlit oven perfect) day congeal — or turn to a jelly in which the inner golden red husks are visible: This was eaten on its own or with milk and honey as a cold porridge — nutritionally it is an almost perfect food To make frumenty from creed wheat simply simmer it with an equal amount of milk or cream and w hatever spices fruits and sweeteners you prefer V In Plymouth mace nutmeg cinnamon and cloves were common' Elizabethans were fond of a rich sweet stuffing that was along with berries currants and apples and a little porter or dark beer in more like a bread pudding than the dry herbed variety- we place of honey or sugar Egg yolks were also added to the frumenty if it commonly prepare today It w as used in all sorts of roasts was too thin And brandy It was served hot or cold and was the symbolfrom boned venison to goose and when eaten with a gravy ic harvest dish made with vinegar from the roast's juicei a savory sweet-soThe fourteenth verse of Leviticus 23 in the English 1331 Bible for dish resulted It is made by beating a cup of heavy example admonishes: “And ye shall eat neither bread nor parched cream (the Pilgrims used goat's milk) uid two egg y olks com nor frumenty of new come until die selfe same daye that ye have Add cinnamon mace nutmeg and salt to taste Thicken brought and offeringe unto your God” Frumenty has soul with grated rye or combrcad crumbs (about two cups) and This Plymouth version is not as rich but still soulful currants (one cup) A little sugar or honey can be mixed ' Mix two cups of roasted or parched com meal with an equal amount but as the Pilgrims had neither it w ould be more authentic of milk Slowly pour this into a quart of boiling water and simmer for at to add a tablespoon or two of dark beer or porter which least half an hour stirring and adding fruits and spices all the while Clockwiae from upper left succotash roast duck frumenty and they used for sweetening A little spinach juice or saffron Eat it hot or let it cool and congeal Hawed pumpkin might well have graced a Pilgrim's table will give it a green or yellow color but this is optional ed : Stuffing - ur AVVU3LT |