Ancestry’s new site is now available to all U.S. users–across browsers, mobile devices, and the PC/Mac divide. It’s more than just a cosmetic or branding overhaul. The way Ancestry explains it, many changes boil down to helping users find family stories and improving their mobile experience. And while using the new site is still optional (see below), there are good reasons to start using it now. Mostly because the old site will be going away–possibly along with data you enter in it from this point forward. Many users adapt without much thought; for others, these changes are painful.
“The new Ancestry experience was based on extensive research of problems our users are facing and their current needs,” states an FAQ on Ancestry. “We surveyed and interviewed thousands of users and found that new and long-time users wanted to be able to find and write their family stories. Based on this information we decided to provide more powerful storytelling features (LifeStory), coupled with tools to make research easier (updated Facts view) as well as organize media efficiently (Gallery)….Also, “the new experience was designed to work better across all mobile devices. You’ll be able to see the media gallery, Historical Insights, and LifeStory, too. More improvements for the mobile experience are planned.”
If you’ve been using Story View, the news is mixed. The new LifeStory feature is the next generation of Story View and “is better integrated into the overall profile page.” But Story View is going away–and as of June 1, “if you edit a Story View, the information will not be changed in the new LifeStory.” Also, the current FAQ says that Ancestry still hasn’t decided whether to transfer data from the Story View to the LifeStory.
Ancestry expert Crista Cowan explains the updated Facts view in the new Ancestry site: “Just like before, you will find the facts you’ve discovered and entered about the life of a person in your tree running down the page like a timeline. You will also find that the parents, spouse and children of the person are on the right-hand side of the page just where they have always been. The big change you will discover is that the sources that support those facts and relationships are now front and center.” Read more from her blog post here. The comments on that post and on the original announcement are great places to read the mixed opinions about the new site.
Below is Ancestry’s video about the new site:
Users can currently opt in or out of the new site (click Classic Site or New Ancestry on the username drop-down menu), but that option will go away soon. If you’re still on the fence about using the new site, read Ancestry’s FAQs about the changes, especially those that affect what changes you make from this point forward. Here’s a detailed listof the planned feature roll-outs, along with the estimated dates for them.
Have you backed up your Ancestry tree lately? It’s a good idea to do it regularly. We found ourselves reminding people how to do this recently in the wake of news that Ancestry may go up for auction. Read our how-to post here.
If you’re an Ancestry.com user, you’ve seen those “shaky leaves.” They are automated hints generated when Ancestry.com thinks a historical record or tree matches an individual on yours.
Are you getting the most out of your Ancestry.com shaky leaf hints? Check out this video on YouTube–then keep reading!
In a nutshell: look at all the hints. Then keep searching.
I asked our Genealogy Gems source at Ancestry.com about this. He did clarify that this means the most popular 10% of collections, which accounts for “a majority of the records.” But he also comments, “Hints are not meant to be an exhaustive method to flesh out all of the records for your ancestors. People should always search as well as use hints.”
After checking all the hints, I routinely find a LOT more by then searching records from an individual’s profile.
Search from the profile rather than the main search screen so some of the other data you’ve already found (like dates and relationships and locations) will be included automatically in the search parameters. I think searching from the individual profile also makes it faster to attach records to your person once you’ve found them.
Click here to hear how one woman used Ancestry.com hints to discover a tree for the biological mother who abandoned her when she was five. You’ll also learn her inspiring message about how moving past her mother on her family tree has helped her move on with her life.
Show Notes: Learn how to find old family recipes in newspapers. Lisa Louise Cooke and her guest Jenny Ashcraft of Newspapers.com show you how to find old recipes and discover what newspapers can tell you about the food your ancestors cooked and ate. Genealogy & family history has never tasted so good!
Watch the Video:
Show Notes
Get 20% off Newspapers.com. Click here and use coupon code genealogygems
Do you have a family recipe that has been passed down for generations? Or maybe you wish you could find a family recipe that has been lost?
Jenny Ashcraft of Newspapers.com is back and we’re talking about food and family history. How to find long-lost family recipes in Newspapers, how history has impacted the food your family ate and the recipes they used, and food trends over the decades.
You’ll learn some of our favorite search strategies, and who knows, you just might discover a recipe from your family in the papers!
Food really evokes powerful memories, brings people together, and strengthens family history ties among both the living and the dead.
Families have gathered around the table forever, and family recipes evoke powerful memories. Have you ever smelled something baking or had a little taste of something, and the memories just flood back? Food is usually a part of family gatherings, and it’s a way to strengthen traditions and express love.
Why did newspapers publish recipes?
In the days before the internet, newspapers were a popular way for home cooks to share recipes. Most home cooks had a repertoire of recipes they cooked often. Newspaper recipes were a way to try something new. Recipe exchanges in the newspapers were popular, with cooks both asking for recipes and sharing one of their favorites.
Courtesy of Newspapers.com
Sometimes newspapers called for readers to submit recipes, and they would choose a few to publish. Other times the paper published the recipes of contest winners. Papers also published brand recipes like this 1928 recipe for brownies using Borden Magnolia Sweetened and Condensed milk. https://www.newspapers.com/clip/106800978/borden-sweet-and-condensed-milk-brownie/. Many newspapers also had official food columns. Just the other day, I went to my cookbook to find a recipe and noticed that I still have all kinds of newspaper clippings in my own recipe collection.
Courtesy of Newspapers.com
How to Find Family Recipes in Newspapers
Finding a recipe from one of your ancestors is so exciting! Let me share an example of how one of our customers discovered his grandmother’s recipe for kolaches.
In July, we published a Newspapers.com blog about finding your ancestors in the newspaper Society Pages. Maurice, one of our readers, commented that he searched the society pages to see if his grandmother was mentioned. Initially, he didn’t have success. However, as he continued to search, he found his grandmother listed under her husband’s name, Mrs. Frank Vonasek. This was 1932, and it was common for women to appear in the paper using their husbands’ names.
Maurice found his grandmother in several articles. In one, she shared her recipe for kolaches. Maurice said it was such a thrill to find this family recipe and just about brought tears to his eyes. Notice how this recipe says cook in a hot oven (usually 375-400) In 1932, some cooks were still using ovens heated with wood or coal. Ovens with temperature settings were invented around 1915, but not everyone had one. Without the ability to set your oven to a designated temperature, cooks became very adept at determining if the oven had reached the desired temperature.
Courtesy of Newspapers.com
It was a thrill for Maurice to find his grandma’s recipe, but what if you can’t find your ancestor’s recipe? Chances are, you will find one very similar. Let me share a personal example.
My family loves fresh English peas that come on every spring. We go to the fruit stand or farmer’s market and buy a bag. We just shell them and pop them in our mouths. Every year, my husband talks about the new potatoes and peas in a white sauce that his grandmother used to make.
I decided to search for this recipe on Newspapers.com. I began by searching “new potatoes and peas” in the search box. I started finding some recipes, but none that were similar. Then I added the term, “white sauce”. Again, I wasn’t finding much. I wondered if the white sauce was a cream sauce, so I searched, “New potatoes, peas, and cream”. When I entered those terms, I saw a few recipes that said, “Creamed New Potatoes.” As I looked over the ingredients, I realized I was getting warmer. So, then I started searching for “Creamed New Potatoes and Peas,” and I found tons of recipes.
Courtesy of Newspapers.com
It’s not uncommon to find ingredients that are now unusual in historic recipes. For example, in my recipe for Creamed New Potatoes and Peas, one of the ingredients is irradiated evaporated milk. I didn’t know what that was, but after a few moments of searching, I learned that irradiated milk simply meant that the milk was treated with ultraviolet light to get rid of any bacteria.
Learn about history from the food your ancestors cooked
Another thing that impacted the way your ancestors cooked and ate was history. What was happening in the world around them, and how did it impact what they cooked?
Great Depression recipes and food.
One example of this was the Great Depression. How did the Depression impact your family? Was the father out of work? Could they afford to buy food? Where were they living?
Your family’s experience could be dramatically different if they lived in California, where they could grow food in a home garden, or if they lived in the Midwest and were impacted by the Dust Bowl. Growing food was a huge challenge for those people. Residents not only had great difficulty growing food, but they contended with swarms of grasshoppers that destroyed crops.
When you search for recipes during the Depression, you’ll see recipes that used cheaper food and recipes that utilized leftovers, so nothing went to waste.
One example of this is a gelatin loaf. These loaves were used during the Great Depression as a great way to use anything leftover.
For most of us, that is not very appealing. Our Newspapers.com social media team has a lot of fun trying and sharing historic recipes on our social channels. If you are not following us, check us out on Facebook, Instagram, Twitter, and TikTok.
Dandelion greens were another way to get some nutrition. People could go outside and pick dandelions or buy them at the market for a low price. This clipping from 1930 tells readers how to soak the dandelion greens and then the best type of salad dressing to use over them.
Courtesy of Newspapers.com
What are some other examples of the times impacting food?
Another example of how history impacted the way our ancestors cooked was World War II. Food availability during WWII was different. The world was at war, so some items were hard to get – just like today’s supply chain issues. Foods like sugar, coffee, canned foods, meats, cheese, butter, and oil were rationed. To purchase these items, families presented the grocer with the correct stamps from their government-issued ration books and the money to buy these items.
Courtesy of Newspapers.com
Newspapers became a valuable source for home cooks to share ideas and recipes to navigate rationing. Home cooks had to get creative. For example, In WWII a chocolate chip cookie recipe caleld for using honey instead of the hard-to-obtain sugar.
Newspapers sponsored contests and awarded cash prizes for the best wartime recipes using small amounts of rationed food items or substitutes for rationed foods.
Another example of how rationing impacted cooking during WWII was cooking with meat. Nicer cuts of meats required a higher number of ration points, but organ meats like kidneys, liver, and heart had relatively low point values. So, we start to see a lot of recipes using these low point value meats. Maybe this is why your grandparents ate liver and onions.
Courtesy of Newspapers.com
Fresh fruit and veggies were not rationed, but canned, bottled, and frozen food was. WWII recipes focused on high nutritional value to make sure people were still getting vitamins, minerals, protein, and energy even though their diets may have changed due to rationing.
1950s and 1960s Recipes and Food Trends
There have always been food fads and trends, and as we move out of the WWII era, we see evidence of this.
For example, in the 1950s, we see lots of recipes with canned pineapple. During the 1950s and the 1960s, many Americans loved anything tropical, and canned pineapple represented the islands. Here’s a reader-submitted recipe for pineapple cookies in 1954:
Courtesy of Newspapers.com
Bourbon balls were also very popular in the 1950s. Apparently, they are still popular today because this is one of our viewers’ favorite recipe posts.
Pimientos were big in the 1960s, and you’ll see that manifest in recipes:
Courtesy of Newspapers.com
The 1980s brought an excess of cheese. Starting in WWII, processed cheese was a commodity that was controlled on a federal level. The cheese was stockpiled in warehouses around the country, and by the early 1980s, there were more than 2 lbs. of cheese stored for every person living in the United States.
Courtesy of Newspapers.com
In 1981, President Ronald Reagan signed the Agricultural and Food Act and began distributing all the stockpiled cheese. As a result, in the 1980s, we start to see a plethora of recipes to use all of that processed cheese.
Courtesy of Newspapers.com
How recipes changed over the years
Once you find your ancestor’s recipe in the paper or just one you think looks interesting, it’s important to know that there may be differences in historic recipes and recipes today.
Some ingredients or brands are no longer available. Here is a 1918 ad for a product called Egg-O. It was a common ingredient and an egg substitute.
Courtesy of Newspapers.com
Package sizes are different. An example of this is bakers’ chocolate.
The way recipes were written can be different. Some old-time recipes used hyphens instead of slashes for fractions. So, it may look like 2-3 cups of sugar, but it is really 2/3 cup of sugar.
Courtesy of Newspapers.com. Dashes mean the same as a slash. They are fractions.
Recipes also might taste different today. If you have your grandmother’s banana bread recipe, it was likely made using a different variety of bananas called Gros Michel. In the 1950s, a disease destroyed wiped out the banana crop, and farmers started growing a variety of bananas called Cavendish. Apparently, the Gross Michel bananas were better, so your banana bread will never taste quite the same.
Many old recipes called for sour milk. Before milk was pasteurized, it soured very quickly. When you combined the sour milk with baking soda, it created a chemical reaction that was just like using baking powder. The reaction also removed the sour taste from the milk. My sugar cookie recipe calls for sour milk, and I add a bit of lemon juice or vinegar to the regular milk.
Uses for Sour Milk in cooking. Courtesy of Newspapers.com
Exact measurements may not be used in older recipes. Standardized measurements didn’t come out until the Victorian era and even then they took a while to catch on, so up until the 1940s or so, it’s not uncommon to see a recipe that calls for terms like a teacup of sugar, butter the size of an egg, or a gill of milk (which was about 4 oz).
Courtesy of Newspapers.com
Recipes were often in the paper in paragraph format, not the column format we are used to today.
Start finding recipes in old newspapers
Take the opportunity to ask your parents and grandparents about the types of foods they prepared and ate. Start a family conversation. We can learn so much from these oral histories.
If you’ve been lamenting that long-lost family recipe, you’ll probably find it on Newspapers.com. We have nearly 775 million pages of newspapers dating back to the 1690s. You can search papers from every state and international papers from the UK, Canada, Australia, Ireland, and Panama.
Get 20% off Newspapers.com. Click here and use coupon code genealogygems
Family History: Genealogy Made Easy
Welcome to this step-by-step series for beginning genealogists—and more experienced ones who want to brush up or learn something new. I first ran this series in 2008. So many people have asked about it, I’m bringing it back in weekly segments.
Episode 8: Best Genealogy Websites, Part 2
In a follow up to last week’s episode about subscription genealogy records website, in my first segment our guest is Yvette Arts, Director of Content Partnerships at World Vital Records. She tells us about exciting developments at the website that have helped make it a success.
In our second segment we look at five organizations that provide free online access to genealogy records for those with North American roots: FamilySearch, the National Archives of the United States, Ellis Island Foundation, the National Archives of the United Kingdom, and Library and Archives Canada.
Now for some updates on these sites and MORE since the show first aired:
FamilySearch.org is still free and growing exponentially. It captures records from all over the world, not just North America and the U.K. It is now home to over 3.5 billion names in searchable databases, with over 35 million new records added every month. In addition, they’ve added over 60,000 digital books to the site. The layout of the website has changed dramatically since I described it in the original show. Click on Search to get to their databases, then enter an ancestor’s name and, if you can, a life event (birth, marriage, residence or death). A significant portion of new online records are browsable but not yet indexed. So now, after you search for individuals in their databases, scroll down to the Browse section below the search fields. There you’ll be able to see what records you can browse for a locale (choose the international region, then you can choose more specific locations). You can still order microfilmed records at the Family History Library to a satellite FamilySearch library near you. From the Search screen, choose Catalog, and you can search for and order available records by location.
The National Archives (U.S.), also known as the National Archives and Record Administration (NARA) also offers more on its website now. The portal for genealogists looks a little different now but still helps you see how to search and use the site for genealogy. There’s a direct link to the 1940 census, with images, maps and descriptions. Remember that Footnote, the subscription site I mentioned that’s digitizing military records, is now Fold3, which we talked about in Episode 7.
EllisIsland.org still offers free access to the passenger records of those who landed at Ellis Island. In addition, you can still look at ship information (click on Ships from the home page). The Immigrant Experience and timeline I mention can be found by clicking on the Ellis Island tab.
The National Archives (U.K.) links from the home page to resources for ordering birth, marriage and death certificates for England and Wales, Scotland and Northern Ireland. Read about updating order information, including costs, at these sites. There is still a portal for genealogists from which you can learn all about the various record groups I mention in the podcast and more.
Library and Archives Canada continues to add more valuable genealogical data to its site, including census data! Start from its Genealogy and Family History page. In addition to the features I mention in the show, they’ve improved their online indexes: scroll down on the above page and you’ll find the Ancestors Search (Databases) link to a main search engine and individual databases for vital records, censuses, immigration, land, military and several directories.
Cyndi’s List and U.S. GenWeb are still fantastic online resources, but add to your list these ones as well:
Google, for searching across the Internet for everything from individual ancestor’s names to maps and local histories (especially through Google Books at www.books.google.com);
Ancestry’s new site is now available to all U.S. users–across browsers, mobile devices, and the PC/Mac divide. It’s more than just a cosmetic or branding overhaul. The way Ancestry explains it, many changes boil down to helping users find family stories and improving their mobile experience. And while using the new site is still optional (see below), there are good reasons to start using it now. Mostly because the old site will be going away–possibly along with data you enter in it from this point forward. Many users adapt without much thought; for others, these changes are painful.
“The new Ancestry experience was based on extensive research of problems our users are facing and their current needs,” states an FAQ on Ancestry. “We surveyed and interviewed thousands of users and found that new and long-time users wanted to be able to find and write their family stories. Based on this information we decided to provide more powerful storytelling features (LifeStory), coupled with tools to make research easier (updated Facts view) as well as organize media efficiently (Gallery)….Also, “the new experience was designed to work better across all mobile devices. You’ll be able to see the media gallery, Historical Insights, and LifeStory, too. More improvements for the mobile experience are planned.”
Have you backed up your Ancestry tree lately? It’s a good idea to do it regularly. We found ourselves reminding people how to do this recently in the wake of news that Ancestry may go up for auction. Read our how-to post here.
