Sarah Ann (Beswick) McIntosh was my 3x Great Grandmother on my mother’s side. She was born in approximately 1846 in Yantic, Connecticut (which is what most of the documentation says, however the 1860 Census says she was born in England) to John and Jane (Dewist) Beswick. From the records I have found she was one of eight children. Her brother’s and sisters being Dolly (born in England), John (born in England), Betsey, Mary, James, Martha, and Adaline.
On October 25, 1866 Sarah married Robert Henry McIntosh a stone Mason. Robert was a prominent business man who had a one time worked for her father John. Together they had three children. Jeanette (Nettie), Robert, and Lillian (May).
Robert died in 1889, but Sarah lived most of her life at there home at 360 Spring St. Newport, Rhode Island. At some point her son Robert took over the home and she lived there with him and his family. Before her death in 1929 she lived with her Daughter Lillian and her family.
While this is about all I have on Sarah, she fascinates me. This picture is the only one I have of her and and she looks like a tiny stick on dynamite. I bet she was an interesting woman.
Sarah died on November 12, 1929 in Rhode Island. I have been unable to find either a birth or death record on her.
My Grandfather had more cookbooks then I can count. Amount them was a Pilgrim Pioneers present a Culinary Adventure. They are recipes that were submitted by people of the club and I thought I would share some of them with you. This first one was submitted by Mae Greeley recipe is exactly how it reads in the book. While it is not something I myself would cook it does make for interesting reading.
Old Fashioned Boiled Dinner
A classic dish known outside of New England as “corned beef and cabbage.” Quantities as you like it; schedule give for dinner to be ready at noon.
7am – Rinse 4 lb piece of corned beef in water and place in bottom of large kettle. Add 2 tbsp sugar, 1 tsp picking spice, and 2 bay leaves. Bring to boiling point and boil 5 minutes. Skim scum off top, turn down heat, and simmer, covered, until tender.
9:30am – Scrub fresh beets within inch of their lives and add to kettle, leaving skin and a good 4 inches of stem on each beet to prevent bleeding.
10am – Add peeled turnips, cut coarsley
11am – Add peeled carrots and onions and a fair sized cabbage cut in quarters. Add water as necessary to keep liquid level up.
11:30am- Add peeled, cut up potatoes
Noon – All should be cooked by now. Peel beets and arrange dinner on one large platter. Serve with hot corn bread or johnnycake, egg gravy (a regular white sauce with 1- 2 chopped hard-boiled eggs added), horseradish, and a cruet of vinegar. Apple pie is the perfect dessert.