plimouth plantataion recipes?

Answer 1

Sobaheg (Beans with Turkey Stew)

½ pound dry beans (white, red, brown, or spotted kidney-shaped beans)
½ pound yellow samp or coarse grits
1 pound turkey meat (legs or breast, with bone and skin)
3 quarts cold water
¼ pound green beans, trimmed and cut into 1-inch lengths
½ pound winter squash, trimmed and cubed
½ cup raw sunflower seed meats, pounded to a coarse flour


Combine dried beans, corn, turkey, and water in a large pot. Bring to a simmer over medium heat, turn down to a very low simmer, and cook for about 2 ½ hours. Stir occasionally to be certain that the bottom is not sticking.

When dried beans are tender, but not mushy, break up turkey meat, removing skin and bones. Add green beans and squash, and simmer very gently until they are tender.

Add sunflower flour, stirring until thoroughly blended.

Answer 2

An Onion Sauce for Roast Turkey
http://www.plimoth.org/learn/history/recipes/turkeysauce.asp

Stewed Pompion (Pumpkin)
http://www.plimoth.org/learn/history/recipes/pompion.asp

Pease Pottage
http://www.plimoth.org/learn/history/recipes/peasepottage.asp

Sobaheg made with Turkey - A Wampanoag Recipe
http://www.plimoth.org/learn/history/recipes/sobaheg.asp

Modern Recipe for Succotash
http://www.plimoth.org/learn/education/kids/recipes.asp

Answer 3

These appear to be authentic.
Sobaheg

Sobaheg is the Wampanoag word for stew. Like most stews, this dish is easily adapted to seasonal ingredients

½ pound dry beans (white, red, brown, or spotted kidney-shaped beans)
½ pound yellow samp or coarse grits
1 pound turkey meat (legs or breast, with bone and skin)
3 quarts cold water
¼ pound green beans, trimmed and cut into 1-inch lengths
½ pound winter squash, trimmed and cubed
½ cup raw sunflower seed meats, pounded to a coarse flour


Combine dried beans, corn, turkey, and water in a large pot. Bring to a simmer over medium heat, turn down to a very low simmer, and cook for about 2 ½ hours. Stir occasionally to be certain that the bottom is not sticking.

When dried beans are tender, but not mushy, break up turkey meat, removing skin and bones. Add green beans and squash, and simmer very gently until they are tender.
Add sunflower flour, stirring until thoroughly blended.

Pease Pottage

Pease Pottage was one of the most common dishes eaten at sea in the 1600s, using the shipboard staples of dried peas and salted meat.
1 1/2 cup whole peas, rinsed and picked over
8 cups water (plus additional water for soaking peas)
4 oz. thick sliced bacon, coarsely chopped

Place peas in a bowl and add water to cover by 3 inches. Leave overnight for cooking in the morning or soak all day to cook for dinner.

Drain peas and discard water. Place peas and bacon in a large pot and add 8 cups fresh water. Bring to a boil over high heat, then turn heat down to gently simmer for 2 hours or until peas are soft and easily mashed.