19th Century Thanksgiving Feast

Kathie Cayton, master chef of the Pilgrim and Victorian Thanksgiving celebration dinners at Museum Village in Monroe, poses after a long afternoon this past weekend of slaving over a hot open hearth. Kathie spent the morning and afternoon preparing the Pilgrim Thanksgiving which included boyled onions, boyled sallet, stewed pompion, cornbread, cheate bread and pruen tart (with Pilgrim spellings, too). She also cooked up a Victorian Thanksgiving in comparison, which included roast turkey, cranberry sauce, chicken pie, onions, potato balls, cornbread, pumpkin pie and marlboro pudding. (Photo by Angelina T. Collins)