Happy Thanksgiving from all of us at Historic Huguenot Street

Greeting card from the HHS Archives

Greeting card from the HHS Archives

On Thanksgiving, we celebrate all that we are thankful for. At Historic Huguenot Street, we are thankful for you! As we enter this holiday season we want to take the chance to thank you for all that you help accomplish on Huguenot Street – the work to preserve this history could not be done without you.

To continue this preservation work, click here.

In honor of Thanksgiving and the holiday season, here are a few recipes preserved in our archives. We hope they bring you as much joy as they did for those who used them originally. Happy cooking!

Sarah Finche's Fruit Cake
October 2, 1877

Ingredients:  “1 and ½ pounds of butter, 2 pounds of sugar, s pounds of flour, 10 eggs, 1 coffee cup of molasses, 8 pounds of raisins, 4 pounds of currants, 5 pounds of citron, 1 pint of brandy, 2 ounces of cinnamon, mace, cloves, nutmeg, and 1 teaspoon of saleratus.” (baking soda)

Directions: “Mix butter, sugar, and eggs together, then stir in the molasses, then the spices rubbed through part of the weighed flour. Then the fruit well rubbed with the remainder of the flour. Net the brandy, and, last of all the saleratus.”

Oyster Pie
From the recipe book of
Hattie F. Sutton, 1877

“Line a deep plate with pie crust, fill it with dry pieces of bread, cover it over with a puff-paste, bake till a light brown. Have the oysters just stewed by the time the crust is done. Take off the upper crust, remove the pieces of bread, put in the oysters and season them with salt and pepper and butter.”

Vegetable Soup
From the recipe book of Henrietta J. Hasbrouck, 1869

Ingredients: “1/2 French turnip, 2 teacups of chopped cabbage, 2 small potatoes 8 onions; all the above to be chopped fine.”

Directions: “Boil your meat and bone until done, then take some of the meat out and add a half tea cup of trice, about one and a half house before serving & vegetables about one hour before. To make very nice, when done add two well beaten eggs.”

These recipes represent a unique moment in American history. Not only do they showcase the life within American households over a century ago, they are treasured family traditions passed on and preserved at Huguenot Street as gifts for the next generation.

Today, thanks to you, their existence gives everyone else a chance to enjoy a taste of history.