New England Colonists 1600-1700 Lacock-Lazell

 

Lacock

Lawrence was a ship carpenter at Boston in 1644.

Lacy

Lawrence resided in Andover, Mass. pre-1683.

Morgan was at Saco, Maine in 1660.

Ladd

Daniel was the son of Nathaniel and came from England in 1634. He was at Salisbury, Mass. by 1639 and then Haverhill, Mass. where he died.

Lahorne

Rowland was living in Plymouth, Mass. in 1636 and at Charlestown, Mass. by 1649.

Laighton, Leighton

John resided at Ipswich, Mass. in 1648 but may have been the same John Laighton who is seen as living in Newport, R.I. 10 years previously.

Thomas is at Lynn, Mass. in 1639.

Thomas was an inhabitant of Saco, Maine in 1645.

Thomas was born in England in 1604 before moving to Dover, N.H. in 1633.

Capt. William was born at England around 1625 and settled at "Kelleny", Maine pre-1650. There is no such place as Kelleny, Maine nor has their ever been so the exact town is not known. He was killed by Indians near Swanzey on June 24, 1675.

Lake

Henry was a currier at Salem in 1649 before moving to Dorchester, Mass. after.

John was a tailor and freeman at Boston in 1644.

Thomas was at Dorchester in 1641.

Thomas was a merchant and brother of the preceding and resied at New Haven, Conn. pre-1650.

Lakeman

William was a representative from the Isle of Shoals in 1692.

Lakin

William inhabited Groton, Mass. in 1670. His grandsons, John and William, came to New England with him.

Lamb

Edward was a resident of Watertown, Mass. in 1633.

John was at New London, Conn. in 1664.

Samuel is seen at Springfield, Mass. in 1690.

Thomas was a merchant in Roxbury, Mass. in 1630.

Lambert

Ezra was a fisherman at Salem pre-1689.

Francis was at Rowley, Mass. in 1640.

Jesse is seen as married at Milford, Mass. in 1680.

John is also seen as married at Saybrook, Conn. in 1668.

Michael resided at Lynn in 1647.

Robert came from Dartmouth, Devonshire, England to Boston, pre-1665 when he is one of the founders of the Baptist Church.

Lamberton

George was a merchant at New Haven in 1641, a passenger on the "Phantom Ship" that sailed from New Haven for England, never to be heard from again despite intensive investigations.

Phantom Ship, painted by Jesse Talbot in 1850, recalls the "Great Shippe," a New Haven vessel lost at sea in 1647. William K. Sacco / New Haven Museum

See the story below.

https://www.ctinsider.com/connecticutmagazine/news-people/article/The-legend-of-the-Ghost-Ship-of-New-Haven-17046076.php#:~:text=Vision%20of%20the%20Phantom%20Ship,lost%20at%20sea%20in%201647.&text=The%20%E2%80%9Cgreat%20shippe%E2%80%9D%20would%20save,colonists%20of%20New%20Haven%20believed.

Lambshead

Thomas inhabited Marblehead in 1666.

Lamprey

Henry was born in England in 1616 before being a cooper at Boston, pre-1660, when he is seen at Hampton, N.H..

Lamson

Barnabas was at Cambridge in 1635 but died by 1642.

Samuel was an early settler at Reading, Mass., where he was made a freeman in 1677.

Thomas died at New Haven, Conn. in 1664.

William came from Durham, England with Winthrop's fleet and was a freeman at Ipswich in 1637. He often added a "b" or "p" to his last name.

Lancaster

Henry was born in 1610 England and is at Dover, N.H. by 1634.

Joseph is at Salisbury pre-1666.

Lander

John was a fisherman at Portsmouth, N.HY. and Kittery, Maine by 1639.

Thomas was born in England in 1613 and located at Lynn, Mass. in 1635 before moving to Sandwich, Mass. in 1637.

William died at Marshfield, Mass. in 1648.

Landfear, Lamphear

George lived at Westerly, R.I. in 1669.

Landon

James was at Boston and then Charleston, Mass. by 1670.

Lane

Ambrose was a shipmaster at Portsmouth, N.H..

Daniel was at New London, Conn. in 1652 and by 1666, at Brookhaven, Long Island.

Edward was born in England in 1620 and is found at Boston by 1656.

Isaac is found to have married at Middletown, Conn. in 1669.

James, brother of Edward, was a carpenter and the son of James. He settled at Malden, Mass. and Casco Bay, Maine after seen arriving in New England in 1656.

Job was the brother of the preceding and was born at Lancashire, England in 1620. He is at Rehoboth, Mass. in 1644 and Malden, Mass. by 1656.

John was at Milford, Mass. in 1640.

John was a cordwainer at Boston in 1674.

Robert came from Derbyshire, England and settled at Killingworth and Stratford, Conn. by 1665.

Samson came from Teignmouth, Devonshire, England on request by Mason to Portsmouth, N.H. in 1631. He returned to England shortly after.

William came from Yorkshire, England in 1635 and lived at Dorchester, Mass. and Hartford, Conn..

William was a cordwainer and resident of Boston in 1650.

Laneson

Jacob was at Weymouth pre-1680.

Lang

John resided at Portsmouth, N.H. in 1695.

Langbury

Gregory lived at Pemaquid, Maine in 1674.

Langdon

David inhabited Boston pre-1685.

George was at Wethersfield, Conn. in 1636, then to Springfield and Northampton, Mass. later.

John was a sailmaker at Boston in 1649.

John is at Farmington, Conn. in 1653.

John resided at Boston pre-1686.

Philip was a mariner and brother of John of Farmington who went to Boston in 1675.

Tobias settled at Portsmouth, N.H. in 1664.

Langer

Henry was at Boston in 1645.

Richard settled at Hingham, Mass. in 1635/6.

Langford, Lanckford

John was a freeman at Salem in 1645.

Richard was at Plymouth in 1632.

Langhorne, Longhorne

Richard lived at Rowley in 1649.

Thomas inhabited Cambridge in 1644.

Langley, Longley

Abel was at Rowley in 1651.

Daniel was a mariner at Boston in 1689.

John is seen as married at Hingham in 1666.

Richard settled at Lynn in 1635.

William, son of John of Frisby, Lincolnshire, England , was born in 1614 and is seen at Lynn in 1639 before removing to Groton, Conn. by 1659.

Langmead, Langmaid

Richard was a mariner who died at Boston in 1660.

William was living in N.H. by 1675.

Langstaff

Henry was sent by Mason to Portsmouth, N.HY. in 1631.

Langton, Lanckton, Lankton

George was at Springfield, Mass. in 1646.

Roger was a freeman at Ipswich in 1635.

Langworth

Andrew resided at Newport, R.I. in 1656.

Lapham

John married at Malden,  Mass. in 1671.

John was born in 1635 at England and is seen as married at Providence, R.I. in 1673.

Thomas resided at Scituate, Mass. in 1635.

Lapthorne

Stephen was at Scarborough, Maine in 1640.

Larcom

Cornelius was born at England in 1653 and settled at Beverly in 1681.

Large

John married at Saybrook in 1659 and is found at Branford, Conn. in 1672.

William lived at Hingham in 1635 before moving to Cape Cod.

Largin

Henry was a  resident of Boston in 1646 but left no male issue.

Larkhan

Mordecai was at Beverly in 1681.

Thomas lived in Dover, N.H. in 1640 but returned to England the following year.

Larkin, Larkins

Edward was at Charlestown in 1638.

Edward was at Newport, R.I. in 1655 and moved to Westerly, R.I. in 1669.

John, brother of the first Edward, was at Charlestown pre-1643.

Larrabee, Larabee

Greenfield settled at Saybrook, Conn. pre-1648.

Isaac was living in Falmouth, Maine in 1680 and later moved to Lynn, Mass..

Stephen was born in France in 1630 before settling Malden, Mass. by 1655. He later went to North Yarmouth, Maine.

William is found married at Malden in 1655.

Lary

Cornelius was at Exeter, N.H. in 1677.

Lasell

John settled at Hingham pre-1647.

Laskin

Hugh was a freeman at Salem in 1639.

Latham

Cary was at Cambridge pre-1639 and later went to New London, Conn..

Robert, brother of Cary, was at Cambridge, then Marshfield, Mass. by 1643. He is found at Plymouth by 1649.

William was a servant to Governor Carver on the Mayflower and is seen at Duxbury in 1637. He is then at Marshfield in 1643 but returned to England by 1649. He died of starvation in the Bahamas within the next few years.

Lathrop, Lothrop

John was born at Elton, Yorkshire, England in 1584. He was the first minister of Scituate and is seen at Boston by 1634. A year later he is at Scituate, then Barnstable by 1639.

Mark, brother of John was baptized at Elton, England in 1597 and moved to Salem, then Duxbury by 1643. He is lastly found at Bridgewater, Mass. in 1656.

Thomas was at Salem in 1634. He died, leaving no issue, at the battle of Bloody Brook as the captain of the Flower of Essex.

Lattimore, Latimer

Christopher was a resident of Marblehead in 1648.

John was at Wethersfield, Conn. in 1646.

Robert was a mariner at Boston and New London, Conn. pre-1664.

Latting, Letten, Lettin

Richard was at Concord, Mass. before 1641, when he removed to Fairfield, Conn. then to Huntington, L.I..

Laughton

Thomas was at Boston in 1660.

Law

Andrew was living in Hingham in 1654.

John was born in England around 1635 and settled at Concord in 1656.

Richard is found at Watertown, Mass and Wethersfield, Conn. by 1638 before finally seen at Stamford, Conn. later.

William settled at Rowley by 1643.

Lawes

Francis was a weaver who was born at Norwich, England and settled at Boston by 1637.

Lawrence

David was in N.H. in 1683.

George was married at Watertown in 1657.

Henry settled at Charlestown in 1638.

John was born at Wisset, Suffolk, England in 1609 and at Watertwon by 1637, later going to Groton by 1668.

John was at Ipswich in 1634, Hempstead, L.I. in 1644, removed to New Yourk after 1655.

John was living at Muddy River, now Brookline, Mass. pre-1657.

John was a  resident of Wrentham, Mass. in 1684.

Nicholas is at Charlestown in 1648.

Richard was at Branford, Conn. in 1646 and Passaic,N.HY. by 1668.

Robert settled at Sandwich, Mass. and Falmouth, Maine by 1680.

Thomas was married at Hingham in 1638.

Thomas was an original settler of Milford, Mass. in 1639 and died in 1648.

Thomas was an inhabitant of Stamford in 1670 and brother of John. He later moved to New York.

William was living at Duxbury in 1643.

William, brother to John and Thomas, came to N.E. at age 12 in 1635. He lived first at Ipswich and was married multiple times, with his second ex wife marrying Sir Philip Carteret, Governor of New Jersey.

                     

                                                          Elizabeth Lawrence Carteret

Here is a link to some love letters between Elizabeth and her new husband, Sir Philip.

           https://www.theislandwiki.org/index.php/Love_letters_between_George_Carteret_and_his_wife_Elizabeth                                             

 

Lawson

Christopher was a cooper at Exeter in 1639 and later went to Swan Island on the Kennebec River in Maine.

Deodate was a minster and son of the Rev. Thomas of Denton, Norfolk, England. He was at Boston in 1680, Salem in 1683, Scituate in 1686 and by 1698, he was dismissed as a minister.

James was at Dartmouth, Mass. in 1684.

John was residing at Boston in 1690.

Roger was a  mariner at Boston in 1690.

Lawton

George was one of the first settlers of Portsmouth, R.I. and later at "Aquidneck" in 1638.

John died at Suffield, Conn. in 1690.

Lay, Ley

Edward was at Hartford, Conn. in 1640 and Saybrook, Conn. by 1648.

John Brother of Edward, was at Saybrook in 1648 and Lyme, Conn. in 1667.

Robert was first at Lynn in 1638 and Saybrook, Conn. in 1647.

William was living in Boston pre-1690.

Lazell

Henry was at Barnstable in 1637.

BRRRRR..............

I had to add this post because up here in New England, we are having one heck of a chill this weekend. So my mind is on cooking, not genealogy for the next few days.  

Amazing Italian Grape-nut Pudding 

Although Grapenuts was first produced in the late 19th century, within the next couple of years, these little grains were used as a crispy topping for baked custard. Here in New England, Grape-nut Pudding was at its culinary pinnacle in the 1920s and has stayed popular for almost 100 years. I created this recipe because my children dislike custard. So if I could reproduce the flavor of this classic Yankee dessert, without the overpowering flavor of eggs, than I could keep this dish alive, hopefully for another century. And this did the trick. Creamy and smooth, the flavor and crunch of Grape-nuts isn't lost, but that eggy flavor is. Don't be dismayed however, the creaminess and a sweet crust forms all throughout and around this classic, making it even better!

Nonstick cooking spray

1 1/2 cups ricotta cheese

4 eggs

3/4 cup raisins

1/2 cup sugar

1/3 cup Grape-nuts cereal *

1/4 cup milk

1 tablespoon vanilla

1/2 teaspoon each cinnamon and nutmeg

Grease an 8-inch square pan with nonstick cooking spray; set aside. Preheat oven to 350-degrees F. Blend all ingredients in a bowl with an electric mixer until as smooth as possible, on low speed. Pour into prepared pan and bake 34-36 minutes, or until firm to the touch in the center. Remove from oven to cool before covering to refrigerate completely.

*If you don't want to spend the money for an entire box of this cereal, your favorite granola makes a fantastic substitution.

Apple Pie Fritter Bread

On a day like this, I don't need to tell you how good this would taste sitting at home. 

Apple mixture:

2 apples

2 tablespoons granulated sugar

1 teaspoon cinnamon

Spice Mix:

1/3 cup brown sugar

1 teaspoon cinnamon

Batter:

1/2 cup oil(I used canola)

2 eggs

2/3 cup brown sugar

1(6-oz.)container vanilla or plain yogurt or use milk

1 teaspoon almond or vanilla extract

1 1/2 cup flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves or allspice, optional

2 tablespoons butter or margarine

Grease a loaf pan; set aside. Preheat oven to 350-degrees F. Peel, core and dice apples very small and mix with sugar and cinnamon; set aside. in a small bowl, blend brown sugar and cinnamon; set aside. In a large bowl, beat oil, brown sugar,

eggs, yogurt and extract until smooth. Add flour, baking powder, cinnamon, nutmeg and cloves. Continue beating until well incorporated. It does not have to be lump free. Pour half the batter in prepared pan. then half the apple mixture evenly over the top, then half the spice mix evenly over the apples. Repeat , this time pressing the apples just slightly into batter. Dot with the butter and bake 75 minutes, or until the middle bounces back when pressed. Remove from oven to cool before glazing with a mixture of 1/2 cup powdered sugar with 3 tablespoons milk or water.

Crispy Cheesy Potatoes au Gratin, Two Ways

Who doesn't like that crispy edge often found around a great mac and cheese? Now take that a step further and give this recipe a try. Not only is it far easier to prepare(and foolproof I might add), but you get that same cheesy crispness in every single bite!

2 pounds russet potatoes, peeled

11 tablespoons butter or margarine, divided

2 tablespoons olive oil

1 tablespoon maple syrup

1 large Spanish onion, peeled, halved and sliced thin

1/2 cup panko bread crumbs

1 teaspoon minced garlic in oil

1/4 cup flour

2 cups milk

1/2 teaspoon both salt and black pepper

1/2 cup(2 ounces)shredded milk Cheddar cheese

1/2 cup(2 ounces)Gruyere cheese, shredded

Begin by slicing potatoes 1/2-inch thick. Place in a large saucepan, cover with water and boil until just fork tender, about 8 minutes. Carefully pour into a strainer allowing to drain and dry while making Caramelized Onions and cheese sauce. 

Prepare Caramelized Onions first by placing 2 tablespoons butter with olive oil and maple syrup in a large skillet over medium high heat. When butter has melted, add onions and cook for about 20 minutes, stirring often, or until browned. Remove from heat and immediately transfer to 9-inch square baking pan, or equivalent; set aside to cool. It may harden, which is perfect.

Preheat oven to 400-degrees F.

Melt 3 tablespoons butter and mix with panko crumbs evenly; set aside.

Melt remainder of butter, with garlic, in a medium saucepan over medium heat. Cook 3 minutes. Whisk in flour until smooth. While still on heat, add milk, salt and pepper, blending well. Continue cooking and whisking until milk has thickened. Add both cheeses and remove from heat. Sir until cheese has melted.

To assemble, layer cooked potatoes over the onions. Pour cheese sauce over the top evenly and sprinkle panko crumbles over the top. Cook 20-25 minutes, or until bubbling and lightly browned. Remove to serve hot. 

NOTE: If you don't care for the Caramelized Onion layer, simply omit the entire process and follow directions for the rest of the recipe.

Bacon Cheeseburger Soup

This is probably one of my best soups for winter. And I hate to even call it a soup, more like a cheeseburger chowdah to be honest. Creamy, cheesy, thick and delicious. Many will make it a Deluxe or even a Royal with the addition of diced tomatoes and/or onions. By all means double it if you are cooking for more than two. After all, what soup isn't tastier the second day?

3 tablespoons butter or margarine, melted

2 tablespoons flour

4 ounces ground beef

4-6 ounces yellow American cheese, thinly sliced

4 strips cooked bacon, crumbled

2 cups milk

2 egg yolks, lightly beaten

1/4 teaspoon black pepper

Whisk the melted butter and flour in a small bowl; set aside. In a medium saucepan, add ground beef over medium heat, breaking apart with a spatula or large spoon. Cook, continuing to break apart, until cooked through. Carefully drain grease and return to stove. Add bacon, milk, yolks and pepper, stirring well. Bring to scalding, stirring frequently and add cheese, bacon and butter mixture(roux). Stir well and continue cooking and stirring until thick, creamy and cheese has completely melted. Serve hot.

If you decide to make this either a Deluxe or Royal version, simple add diced tomatoes at the very end or cook a quarter cup diced onion with burger.

Blueberry Coffee Cake

With the wind gusting and the temperature already in the minus category, I have absolutely no issue starting up the oven and keeping it going all day long. I remember my father saying that HIS father used to repeat "Maine has 2 seasons. Winter and August". It is almost true. So sitting down to a great tasting New England coffee cake is a feel good snack or dessert. Even a husband can make this delightful cake.

Topping:

1/3 c. brown sugar

3 T. flour

1/2 t. cinnamon

2 T. butter or margarine, melted

Cake:

Nonstick cooking spray

2 c. flour

3/4 c. sugar

1 T. baking powder

1/4 c. butter or margarine, melted

3/4 c. milk

2 eggs

1 T. lemon juice

1 1/2 c. fresh or frozen blueberries

Preheat oven to 350-degrees F. Grease an 8-9-inch square baking pan or cake pan liberally with nonstick cooking spray; set aside.

In a small bowl, blend together brown sugar, flour and cinnamon. Add melted butter and stir until flour mixture is entirely moist; set aside.

In a large bowl, place all cake ingredients at once, except blueberries, and beat with an electric mixer until smooth. Fold in blueberries. Pour batter in prepared pan and evenly sprinkle crumb topping over the top. Bake 45-50 minutes, or until the topping is crisp and the cake bounces back when touched in the middle. Use a toothpick if needed to make sure it comes out clean. Remove from oven to cool slightly before cutting to serve.