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Who Was Elizabeth?

This is an addenda to the story of the Two Agnes Bents that follows.  Skip this and go to the story if you are not into nerdy research details!

Many sources say that Agnes Bent (Barnes) Blanchard sailed for America in 1639 with TWO children, Richard Barnes and Elizabeth.  However I believe these reports are mistaken, and the Elizabeth in question is the daughter of Agnes’ deceased sister, Jane Bent Plympton.

Jane Bent Plympton had five children. She died in 1631 and left at least two living children: Elizabeth and Thomas. Her husband died in 1637.

I believe that it would be logical for the widow Agnes Bent Barnes to take in these two children when their father died, if not earlier.

Only one Elizabeth appears on passenger lists, and that is Elizabeth Plympton.  Although some assume that Agnes Bent Barnes had a child named Elizabeth who was married before sailing, that is impossible.

Agnes Bent married Richard Barnes in 1630 and it is probable he died within a year after the wedding.  Their son Richard was born in 1631.

Jane’s daughter Elizabeth and son Thomas are mentioned in her father’s will in 1631. Agnes Bent Barnes’ son Richard Barnes is mentioned, but no daughter Elizabeth. According to later testimony, the will of Agnes Gosling Bent, the elder Agnes left 5 pounds to Elizabeth Plympton, 20 pounds to Richard Barnes 5 pounds to Thomas Plympton, but no mention of another Elizabeth.

Court testimony refers to the girl on board the Jonathan as the “niece of Agnes Bent Barnes Blanchard.

Therefore, I conclude that Agnes Bent Barnes took in her sisters’ orphaned children, Thomas and Elizabeth Pynchon and after she married  her second husband,Thomas Blanchard, they took them with the rest of the family on the ship Jonathan, sailing for America.




4th Birthday


January, 2015, I published a chart of how many direct ancestors one can have–total 8,191 through 12 generations. Back then,  I had discovered 133 of my direct ancestors.

In April, 2017, a year and a quarter later, I have entered in my pedigree tree a total of –drum roll–206 direct ancestors in 12 generations.  In this chart, copied from my page at, you can see the many ancestors in my first 5 generations for whom I do not have photos. I have dropped me (first generation) and my family off the left side, so you see my parents, grandparents, great-grandparents and great-great grandparents. The arrows on the right point to more information about earlier generations. A light gray box means no more information.

pedigree tree

Vera Marie Badertscher pedigree famly tree from April 2017

How many of these people have I written about at Ancestors in Aprons?

I will admit that when you get past this chart,there are plenty of lines that I have not even begun to trace. Although I try to stay focused on direct ancestors, sometimes a grandmother or grandfather (however many x removed) has such interesting brothers and sisters that I simply must tell their stories.  The Bent family I have been talking about recently are a good example of good stories lying to either side of my direct ancestors.

However, the pedigree chart is a good tool to get me back on track. Many of those names to the right of this have the Ancestry “shaking leaves” which mean there’s some information to be had (maybe). So have no worries that I will be idle in the coming year(s).

I hate admitting lack of progress, but just like last year, my father’s paternal line (Kaser) still refuses to budge beyond his great-grandfather, and my mother’s father’s paternal line (Anderson) halts at HER great-grandfather. I have been able to trace the females of the Anderson lines farther than the males, but I surely would like to trace my own maiden name and my mother’s.


In our first 3 years, we published 347 posts and a total of 90 recipes.  In the last year, we have added 91 posts (a slightly slower pace) and 28 additional recipes or food articles.

Your Favorites

True to form, How to Make Perfect Pie Crust stands at the top of the Most Read posts this year once again. You had “corny tastes” in older recipes you liked–corn pone, polenta, hominy grits, Indian pudding. But let’s take a look at what posts between  April 2016 and this April (2017) were your favorites.

The new food articles and recipes that caught your eye:

Welsh Skillet Cakes

Oliebolen, the Dutch Donut Holes explained by Jane Eppinga

Colonial Election Cake (Did anyone actually MAKE that cake, or, like me, did you just marvel at the quanitities?)

Grandma Vera’s Lemon Sponge Pie

Buttermilk Biscuits

The ancestor stories you liked:

Jesse's letter form Palmyra

Jesse’s signature on letter August 1847

You discovered the story of my adventurous great-great grandfather, Jesse Morgan last year through his letters to his wife as he wandered the midwest selling horses.  Six of those stories made it into the top 50 posts of the year. Why Chautauqua?, Letter Home, Charles Morgan in the Civil War, Wooster, Doc Woods, a Character in Jesse’s Story and Horse TraderI encourage you to find the Jesse Morgan series through the search box, because if I put too many links here, the Google gods will get mad at me.

The very most popular ancestor story was the slide show story about Jedidiah Brink’s home.

Next came an “insider” article called Why Genealogical Resarch is Never Done.

Besides Jesse, you liked my heirloom articles about the Propelling Pencil , and the Oldest Heirloom and Christmas Gift Books.

I tried something new this year, called Slice of My Life. Stories from my own life. Good reactions encourage me to continue.  You particularly liked Special Christmas Gift about my visit to the White House at Christmas time, and Home Sewn about my hobby sewing.


I don’t anticipate any great changes in the way we do business around here in the next year, so hope to see you back many times between now and April 2018.  Meanwhile, thanks so much for reading, supporting me with your comments and tips and encouragement.

You might also like to read:


3rd Year Birthday


Kale Pie–A Family Favorite Quiche-Inspired

This recipe for a Kale Pie is in no way shape or form a vintage recipe–unless maybe it’s forebears came from Italy a couple hundred years ago.

kale pie

Kale pie closeup

I will chalk up my fascination with things in pie crust to my English ancestors who tended to pile all kinds of savory meals into pie crust. That, and the fact that I almost always have some Perfect Pie Dough in my freezer.

Of course, besides being obsessive about baking pies, I am very interested in how fashions in foods change.  Do you remember when quiche appeared in our lives?  Not all that long ago (unless you had run into it in Switzerland, as our family had in the early 80s.).  But when quiche arrived on menus across America, you would not find kale on those same menus. Now kale is the “in” vegetable, and I even grow it in my back yard.  By the way, it is incredibly easy to grow, so if you use it, try growing your own.


Russian Kale in its pot on my patio. (That’s a tomato plant peeking out behind the kale.)

Some time ago, I came across a recipe in my favorite cookbook, Joy of Cooking (the edition that Ethan Becker modernized in 1997).  The recipe is called Chard Tart and other than the fact that it has greens and eggs and cheese in a pie crust doesn’t really taste like my Kale Pie. But when I found the recipe, I didn’t have any chard. I had kale, and was just beginning to figure out how to use it.  So I thought, if it works this way, it would certainly work to add kale to a quiche recipe.

So, I took the quiche recipe which I have made many times with various additions, and substituted parmesan cheese for the swiss cheese, bacon for the ham, and Voila–Kale Pie.

Kale Pie

Serves 8
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Allergy Egg, Milk, Wheat
Meal type Lunch, Main Dish
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Kale pie--A twist on familiar quiche, inspired by a Chard Tart from Joy of Cooking.


  • 3 Strips of bacon (Cut in 1-inch pieces)
  • 4 eggs
  • 1 /2 cup 1/2 and 1/2
  • 1/2lb kale leaves (rib removed, chopped or torn in small pieces)
  • 1/2 teaspoon nutmeg
  • 1 cup grated cheese (Parmesan or Mixed Italian cheeses)
  • 1 9" pie shell, unbaked.


1. Fry bacon and drain on paper towel. (Save grease for future cooking.)
2. After deveining and tearing or cutting kale in smaller pieces, scatter on the bottom of the pie shell.
3. Beat the eggs with 1/2 and 1/2 and seasoning.
4. Pour egg mixture over kale. Sprinkle gated parmesan over top.
5. Bake at 375 degrees, until filling is set--about 25 to 35 minutes.


Serve Kale Pie hot or cold with salad for light dinner.