November, 2011

Turkey Fricasse

November 22nd, 2011 by Carolyn

Need a recipe for your Thanksgiving leftovers? Here is a great 17th century recipe you can use that delicious and different.




Happy National Indian Pudding Day!

November 13th, 2011 by Carolyn

Indian Pudding is a New England regional dish, which we do not see in a written form until 1796, but there is information that the dish was popular in New England long before it appears in cookbooks. This version of Indian Pudding, by Kathleen Wall, contains two staple ingredients found in New England – cornmeal and molasses, which was often baked or boiled for hours. No worries though, this recipe uses a slow cooker instead.



Indian-Meal Pudding


3 cups milk

1/2 cup cornmeal

1/2 tsp salt

2+ tbl butter

2 eggs

1/3 cup molasses

1 tsp cinnamon

1/2 tsp ginger

Optional: 1/2 cup dried cranberries


Butter the inside of slow cooker and preheat on high for 15 minutes.



Whisk milk, cornmeal, and salt in a large heavy bottomed pan and bring to a  boil. (It will rise up somewhat as it heats, so give yourself lots of unless you like  cleaning up scorched milk off your stovetop.) After it comes to a boil, continue  whisking for another 5 minutes.



Cover and simmer on low for 10 minutes and then take off the burner. Add the butter.







Combine the eggs, molasses and spices. Take some of the hot cornmeal mixture and temper the egg mixture, combine both in to the pot.








(Stir in the cranberries as this point if you would like. You can also top this with  plastic wrap, cool and refrigerate for up to 24 hours, and then continue at this point.) Scrape final mixture into the buttered slow cooker and cook on high for  2-3 hours or on low for 6-8.









The finished pudding will be firm around the edges than the center. Serve warm with ice cream, whipped cream or light cream. Leftovers make a great breakfast.


Stewed Pompion

November 10th, 2011 by KM Wall

The Ancient New England standing dish. But the Housewives manner is to slice them when ripe (that would be the pompions or pumpkins), and cut them into a dice, and so fill a pot with them of two or three Gallons, and stew them upon a gentle fire for a whole day, and as they sink, they fill again with fresh Pompions, not putting any liquor to them; and when it is stew’d enough, it will look like bak’d Apples; this they Dish, putting Butter to it, and a little Vinegar, (with some Spice, as Ginger, &c.) which makes it tart like an Apple, and so serve it up to be eaten with Fish or Flesh: It provokes Urin extreamly and is very windy.”


And he’s right – this is a very tasty dish to make when you have a cast iron pot and a gentle fire going all day long….but what about when you don’t have all day to cook one dish, or no gentle fire burning in your hearth or even a cast iron pot of two or three gallons to cook in and just where do you get a pumpkin when it’s not Halloween? First about the pumpkin: fresh squash is generally available throughout the winter, and is a delicious and appropriate substitute. Instead of stewing it all day, bake, roast or steam it, which ever way is easier for you, separating the flesh from the seeds and skin. That’s what the first part this description  is saying – that the housewives are cooking in a way that takes little of their attention and effort. You can even do this part ahead of time, and refrigerate for several days, or freeze it until you need it. The second part of this description is the seasoning and finishing before it goes to table. At this point you want the  golden goodness of  squash or pumpkin,   cooked to a pulp. Put it into a pan and heat gently. If you have 4 cups of squash, add 3 tablespoons of butter.When the butter melts and you’ve mixed it through, add 2 teaspoons of cider vinegar.


Again, mix it through. Now add 2 teaspoons of ground ginger and 1 teaspoon salt. Mix a little more. Now taste – is it tart like an apple? Add more vinegar if you’d like, a half teaspoonful at a time. A little flat? Add more spice – perhaps a teaspoon of cinnamon or 1/2 teaspoon of nutmeg. Too tart? Add a little more butter, a teaspoon at a time. Serve hot with just about anything.  


Indian Pudding- How 2 Heros

November 7th, 2011 by admin

Check out our video on How2Heros. Three ways to make Indian Pudding!

Indian Pudding

Pilgrim Recipes

November 7th, 2011 by KM Wall

This is the time of year most associated with the Pilgrims. Every third grader knows that the Pilgrims landed on Cape Cod in November of 1620, and in 1621 they had the First Thanksgiving!

…and then the question is “Do you have any recipes?”

…and the answer is “Yes, I have LOTS of recipes.”

There was a booming business in making cookbooks in the seventeenth century. Sometimes there were only a few copies of a particular book, but with the Internet, more and more of these are just a click away. Many ladies of the house made their own books, called commonplace books, copying favorite recipes from books or writing down what other people had told them.

BUT – none of these cookbooks or commonplace books are connected to the Pilgrims. I would be very surprised to find one connected to them at all. They weren’t the sort of people who would cook from books. They just cooked. Like their mothers taught them, like their grandmothers showed them, like their aunts and cousins and sisters and neighbors who guided, questioned and helped them- they just cooked.

Pilgrim Seasoning will reference Plymouth Colony foodstuffs and choose recipes from seventeenth century cookbooks to bring a bit of Plymouth history into your kitchen.

Oh! You are going to have to ask me questions about the things you don’t understand, and since I can’t see and smell and taste what you’re up to, you’ll have to fill me in on that, too.

Since it the fall of the leaf, perhaps pompions would be a good place to begin…..

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