I didn't know this story. There was no record of pumpkins being served at the first Thanksgiving in 1621. The two written records of the event list a menu of Indian corn, barley, fowl, deer, parsnip, carrots, turnips, onions, melons, cucumbers, radishes, beets, cabbage and colewort (a brassica like kale). Not one word is mentioned of pumpkins.
That article also relays how pumpkins were cooked then: The first pumpkin “pies” were whole pumpkins with their tops cut off and the seeds scooped out. The pumpkin was then filled with a savory porridge of stewed pumpkin, bread crumbs, apples and eggs. The top was placed back on the pumpkin and the whole thing was baked in an oven. (actually most accounts say cooked in the ashes). A sweet pumpkin pie of this era would have been a pumpkin stuffed with only apples and baked whole.
In 1651, the French chef Francois Pierre la Varenne wrote: Tourte of Pumpkin – Boile it with good milk, pass it through a straining pan very thick, and mix it with sugar, butter, a little salt and if you will, a few stamped almonds; let all be very thin. Put it in your sheet of paste; bake it. After it is baked, besprinkle it with sugar and serve. That means pumpkin made its way across the ocean quite quickly.
Skipping ahead to 1796, the first American cookbook was published by Amelia Simmons, and her pumpkin puddings were baked in a crust and similar to present-day pumpkin pies. Their term for crust then is "paste".
Looking back through history is much easier than looking ahead to the day's news. This is the most frenzied shopping day of the year - Black Friday. There are already updates on the events.
Are you looking for jeans amongst the crowd? I find this article on the labelled sizes vs. actual measurements of jeans today. It reveals sizing no longer follows industry standards. It is now about vanity sizing to suit the ego of the wearer. This seems in line with our current social norms. Here's the chart from the article. |