Opening in May 2023

Thanks for exploring Villa Louis with us in 2022!

Villa Louis will reopen for general admission in May 2023. Become a member today to receive free admission and support us today!

Opening in May 2023

Thanks for exploring Villa Louis with us in 2022!

Villa Louis will reopen for general admission in May 2023. Become a member today to receive free admission and support us today!

2 boys looking through a window and one woman looking behind them

Step into the Lives of a
Wisconsin Dynasty

When you walk through the doors of Villa Louis, you step into the life of one of Wisconsin’s most historic families – The Dousmans. Located on the beautiful banks of the mighty Mississippi River, this National Historic Landmark offers a panorama of Wisconsin history, from the advent of the first fur traders, to the War of 1812, through the splendor of the Victorian era. 

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Villa Louis Historic Site

Villa Louis Historic Site

5,114

Villa Louis is a Wisconsin State Historic Site. We are an immaculately restored Victorian house muse

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Today is National Pie Day! What is your favorite pie? Looking at the set of menus we have in the archives written by Nina Dousman, we see Mince Pie listed on Menu 4. While we don't know what recipe the cook would have used, we pulled the Mince Meat Pie 1 recipe from the the 1896 Boston Cooking-School Cook Book by Fannie Merritt Farmer. Look at all the ingredients you would need to bake your own mince pie!

Day 4 Menu:
Potato soup
Lamb - jelly
Peas
Boiled turnip
Lettuce salad
Mince pie
Coffee

Mince Pie recipe from Boston Cooking-School Cook Book:
4 lbs. lean beef
3 lbs. currants
2 lbs. beef suet
1/2 lb. finely cut citron
Baldwin apples
1 quart cooking brandy
3 quinces
1 tablespoon cinnamon and mace
3 lbs. sugar
1 tablespoon powdered clove
2 cups molasses
2 grated nutmegs
2 quarts cider
1 teaspoon pepper
4 lbs. raisins, seeded and cut in pieces
Salt to taste

Cover meat and suet with boiling water and cook until tender, cool in water in which they are cooked; the suet will rise to top, forming a cake of fat, which may be easily removed. Finely chop meat, and add it to twice the amount of finely chopped apples. The apples should be quartered, cored, and pared, previous to chopping, or skins may be left on, which is not an objection if apples are finely chopped. Add quinces finely chopped, sugar, molasses, cider, raisins, currants, and citron; also suet, and stock in which meat and suet were cooked, reduced to one and one-half cups. Heat gradually, stir occasionally, and cook slowly two hours; then add brandy and spices.

📷 Dousman family menus, Villa Louis Archives
... See MoreSee Less

4 days ago
Today is National Pie Day! What is your favorite pie? Looking at the set of menus we have in the archives written by Nina Dousman, we see Mince Pie listed on Menu 4. While we dont know what recipe the cook would have used, we pulled the Mince Meat Pie 1 recipe from the the 1896 Boston Cooking-School Cook Book by Fannie Merritt Farmer.  Look at all the ingredients you would need to bake your own mince pie!

Day 4 Menu:
Potato soup
Lamb - jelly
Peas
Boiled turnip
Lettuce salad
Mince pie
Coffee

Mince Pie recipe from Boston Cooking-School Cook Book:
4 lbs. lean beef
3 lbs. currants
2 lbs. beef suet
1/2 lb. finely cut citron
Baldwin apples
1 quart cooking brandy
3 quinces
1 tablespoon cinnamon and mace
3 lbs. sugar
1 tablespoon powdered clove
2 cups molasses
2 grated nutmegs
2 quarts cider
1 teaspoon pepper
4 lbs. raisins, seeded and cut in pieces
Salt to taste

Cover meat and suet with boiling water and cook until tender, cool in water in which they are cooked; the suet will rise to top, forming a cake of fat, which may be easily removed. Finely chop meat, and add it to twice the amount of finely chopped apples. The apples should be quartered, cored, and pared, previous to chopping, or skins may be left on, which is not an objection if apples are finely chopped. Add quinces finely chopped, sugar, molasses, cider, raisins, currants, and citron; also suet, and stock in which meat and suet were cooked, reduced to one and one-half cups. Heat gradually, stir occasionally, and cook slowly two hours; then add brandy and spices.

📷 Dousman family menus, Villa Louis Archives

It was a cold day in Prairie du Chien on this date in 1820! ... See MoreSee Less

1 week ago

Join our team! We are hiring a Southwest Sites Guest Services Manager. This position is based at Villa Louis in Prairie du Chien and supports all four southwest sites. Find out more and apply online via WiscJobs by following the instructions in the link below.

wihist.org/3HdMODI
... See MoreSee Less

1 week ago
Join our team! We are hiring a Southwest Sites Guest Services Manager. This position is based at Villa Louis in Prairie du Chien and supports all four southwest sites. Find out more and apply online via WiscJobs by following the instructions in the link below. 

wihist.org/3HdMODI