Happy Thanksgiving from all of us at Historic Huguenot Street

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.”