1 cup dried beans (any kidney-shaped beans)

1 cup coarse corn grits

1 pound venison, cut into bite-size pieces

2 1/2 quarts water (10 cups)

1 cup winter squash (acorn, hubbard or sweet dumpling), peeled and cubed

1 cup Jerusalem artichokes, peeled and cubed (optional)

1/2 cup walnuts, chestnuts or sunflower seeds, pounded or ground to a flour

Combine beans, corn, venison and water in a large heavy-bottomed pot. Bring to a gentle boil over medium heat and turn down to a low simmer. Cook for several hours. Stir the stew occasionally to prevent sticking. When beans and venison are tender, stir in the squash and Jerusalem artichokes and simmer gently until they are done, about 30 minutes. Add nut flour, stirring until thoroughly blended. Makes 4 dinner-size servings or 8 smaller servings. — "Plimoth Life," by the Plimoth Plantation

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NASAUMP

This is a traditional Wampanoag porridge.

1 quart water

1 1/2 cups coarse grits or hominy

Options: 1 cup clam broth and 1/2 cup chopped green onions or 1 cup fresh strawberries, raspberries or blueberries

Bring the water to a boil in a large pot. Gradually add the hominy, stirring, until it comes back to a boil. Turn down the heat to low and cook gently for 10 minutes, stirring. (If you are adding clam broth and green onions or fruit, you can do so at this point.) The dish can also be reheated in a covered, buttered baking dish in a 350-degree oven for 45 minutes. You may need to add a bit more water. — "1621: A New Look at Thanksgiving," by National Geographic

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TO BOIL A WILDE DUCK

This recipe is from a 1615 English cookbook. The transplanted English cooks may have used similar techniques but made do with what ingredients they had available, such as cranberries instead of "barberries."

Trusse and parboyle it, and then halfe roast it, then carve it and save the gravey; take store of Onyons, Parsley, sliced Ginger, and Pepper; put the gravie into a Pipkin with washt currins, large Mace, Barberryes, a quart of Claret Wine; let all boyle well together, scumme it cleane, put in Butter and Sugar. — "The Newe Booke of Cookery," by John Murrell

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The Deseret News will feature more on Pilgrims and the Plimoth Plantation in Sunday's Travel section.

E-MAIL: vphillips@desnews.com