Hearth Cooking: Thanksgiving Traditions

Thanksgiving was THE holiday in 1830s New England. Stop by the Phoenix Mill House to learn about Thanksgiving traditions and sample some of the dishes that would have graced the Prescott’s Thanksgiving table. The menu includes apple and gourd soup, roasted chicken, pork and apple pie, turnip sauce, applesauce, cranberry pie, and Marlboro pudding. All of the dishes are prepared over the open hearth using period recipes and equipment.

Our costumed interpreters Samuel and Nancy Prescott will introduced you to life in a New England mill town in the 1830s. The Phoenix Mill House was an overseer’s house where Samuel and Nancy lived with their four children when Samuel worked for the mill.

To learn more about Thanksgiving and the Phoenix Mill House, view our Thanksgiving video!

Hearth Cooking days are open house programs and visitors may drop in between 10 a.m. and 2 p.m. If the small house is full of visitors, guest may be asked to wait for up to 15 minutes outside. Seating will be provided.