The New Hampshire newspapers of old were a great resource for women to share their special family recipes. In 1889 the following are gleaned for your enjoyment. [Editor’s note and disclaimer: Please repeat these recipes at your own risk, I have not tested them.]
–FOR A THANKSGIVING DINNER–
The following three recipes for a Thanksgiving dinner are contributed by Mrs. Eliza R. Parker to the current Ladies’ Home Journal, and may be recommended as reliable:
THANKSGIVING BUNS.–Boil a little saffron in a sufficient water to cover; strain and cool. Rub half a pound of sifted flour, and make into a paste with four well beaten eggs; add the saffron. Put the dough in a pan and cover it with a cloth. Set in a warm place to rise. When light mix into it a quarter of a pound of sugar, a grated nutmeg and two 
spoonfuls of caraway seed. Roll out the dough, divide into cakes. Strew with caraway comfits, and bake in flat tins.
PUMPKIN PIE.–Take a pint of pumpkin after being stewed and pressed through a colander. Melt in half a pint of warm milk, a quarter of a pound of butter, and the same quantity of sugar, stirring them well together. Beat eight eggs very light, and add them gradually to the other ingredients. Stir in a wineglass of rose-water, a large teaspoonful of powdered mace and cinnamon mixed and grated nutmeg. Put on pastry and bake.
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