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Historical records matching Nancy "Nannie" Hannah Winningham
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About Nancy "Nannie" Hannah Winningham
https://www.findagrave.com/memorial/11039416/nancy-hannah-winningham
Daughter of John Stanley and Rachel Director Swain Steed. Wife of James L. Winningham. (DAR member---A great granddaughter of Anthony Raines of the North Carolina Continental Line.)
Parents:
John Stanley Steed (1829 - 1899)
Rachel Director Swaim Steed (1835 - 1880)
Spouse:
James L Winningham (1853 - 1930)
Siblings:
Wiley Franklin Steed (1855 - 1937)
Nancy Hannah Steed Winningham (1857 - 1935)
Henry Luther Steed (1860 - 1932)
John Stanley Steed (1864 - 1959)
Cora Mary Steed Pugh (1867 - 1904)
Mattie Estella Steed Coltrane (1870 - 1902)
Paul Sidney Steed (1873 - 1943)
Oscar Rudolph Steed (1876 - 1958)
Created by: Sleeping Dog
Record added: May 27, 2005
Find A Grave Memorial# 11039416
Following are from Notes on the History of Randolph County, North Carolina:
Nancy "Nannie" Hannah Steed commented that "my mother always took the children home to her father's for the Christmas holidays." Nannie's mother, Rachel Director Swaim Steed's parents were Joshua Swaim (1804-1868) and Nancy H. Polk (1808-April 14, 1865), who married in Guilford County on September 1, 1824, but lived in the Cedar Falls area (the area west of Franklinville, south of Grays Chapel, and east of Millboro). The Christmas of 1864 may have stuck in Nannie Steed's memory because it was the last she would have with her maternal grandmother, Nancy Polk Swaim.
Maternal grandfather, Joshua Swaim, was the son of William Swaim and Elizabeth Sherwood, and a nephew of the Clerk of Court Moses Swaim (1788-1870). Joshua and Nancy Swaim were buried in the old Timber Ridge cemetery near Level Cross. Here is a link to photographs of their tombstones:
http://freepages.genealogy.rootsweb.com/~davidswaim/TimberRidge.htm
"In their home were our three young aunts and a young uncle, all full of life and fun, and about ten grandchildren."
Nancy and Joshua Swaim of Cedar Falls had the following children, several of whom had moved West before the time of the Civil War. Numbers 7 through 10 are Nanie's "young aunts and uncle":
1. James Polk Swaim (November 21, 1825 – February 04, 1890); m. Sarah McDonald about 1848; died in Franklin County, Arkansas
2. Elizabeth Swaim (September 30, 1827- June 28, 1846).
3. Margaret J. Swaim, b. March 22, 1829- February 29, 1848.
4. Mary Swaim (b. ca. 1831); md. Mr. Glass before 1854.
5. William Walter Swaim (February 10, 1833 – died October 17, 1905 in Eldora, Hardin County, Iowa); m. Mary Ann Davis, ca. 1859, in Hamilton County, Indiana.
6. Rachel Director Swaim, (November 15, 1835 – May 27, 1880); m. John Stanley Steed on October 07, 1852. [Nannie%E2%80%99s Grandma Swaim]
7. Luther Clegg Swaim (b. ca. 1837, d. ca. 1868) [Nannie%E2%80%99s Uncle “Luther Clegg”]
8. Susannah Swaim (b. ca. 1840); m. J.L. Coble, September 04, 1862.
9. Hannah Swaim (b. ca. 1841); m. Henry C. Green, October 06, 1864.
10. Martha Swaim (b. ca. 1847).
The family information is Included in the Polk family genealogy, posted by Kathy Parmenter at:
http://archiver.rootsweb.ancestry.com/th/read/POLK/1999-07/0931116431
“Of us there were my three brothers and myself.” As of this time in the story, John and Rachel Steed had the following children: Emily, born 1853, who died in infancy; Wiley Franklin, born 1855; Nancy Hannah, born 1857; Henry Luther, born 1860; Joshua Nathaniel, b. 1862.
Paragraph 2:
“The young people had wheat or potato coffee…” Imports of coffee and other delicacies were reduced almost to the point of nonexistence by the federal blockade of southern ports. According to Wikipedia, roasted acorns, almonds, barley, beechnuts, beetroots, carrots, chicory, corn, cottonseed, dandelion root, figs, okra seed, peas, Irish potatoes (but only the peel), rice, rye, soybeans, and sweet potatoes have all been used as coffee substitutes. Roasted and ground wheat as a non-caffeinated substitute for coffee was popular again in the United States during both World War I and II, when coffee was sharply rationed.
Paragraph 3:
“In our stockings were…ginger cakes…” Ginger is a tropical root imported from Africa, Jamaica, India or China. It was a much-loved spice during the Civil War era; ginger beer, ginger ale, and all sorts of ginger cakes and breads were popular. Some recipes could be rolled out, cut into shapes and hung on the tree; some were soft like bread and others were hard and crisp. The following recipe from a Civil War re-enactor group makes crisp, sugar- coated cookies suitable for putting in a stocking:
3/4 cups shortening
1 cup sugar
1 beaten egg
1/4 cup molasses
2 tsp. soda
1 tsp. cinnamon
1 tsp. ginger
2 cups flour
Combine shortening and sugar into a cream; add the egg and molasses and mix well. Sift together the dry ingredients and add to the shortening mixture. Mix until combined. Roll into walnut sized balls and roll in sugar. Bake at 350 degrees for 7 – 10 minutes.
Paragraph 4: “…my aunties started the eggnog…” Various milk punches were known in Europe and brought to America, so the exact origin of Egg Nog is obscure. “Nog” is an old English word with roots in East Anglia dialects that was used to describe a kind of strong beer which was served in a small wooden mug called a “noggin”. “Egg nog” is first mentioned in the early nineteenth century but an alternative British name was “egg flip,” a punch made with milk and wine, particularly Spanish Sherry.
Internet sites repeatedly cite an unnamed and unsourced English visitor who wrote in 1866, “Christmas is not properly observed unless you brew egg nogg for all comers; everybody calls on everybody else; and each call is celebrated by a solemn egg-nogging…It is made cold and is drunk cold and is to be commended.”
The English author Elizabeth Leslie regularly published cookbooks on both sides of the Atlantic from 1837 to 1857. Her Directions for Cookery, published in 1840, introduced the concept of the “sandwich” to America. This recipe for Egg Nogg comes from the edition of 1851:
“Beat separately the yolks and whites of 6 eggs. Stir the yolks into a quart of rich milk, or thin cream, add half a pound of sugar. Then mix in half a pint of rum or brandy. Flavor with a grated nutmeg. Lastly, stir in gently the beaten whites of three eggs. It should be mixed in a china bowl.”
Perhaps the last word on Confederate egg nog would be the recipe of Mary Custis (Mrs. Robert E.) Lee herself::
10 eggs, separated
2 c. sugar
2 1/2 c. brandy
1/2 c. and 1 tsp. dark rum
8 c. milk or cream
Blend well the yolks of ten eggs, add 1 lb. of sugar; stir in slowly two tumblers of French brandy, 1/2 tumbler of rum, add 2 quarts new milk, and lastly the egg whites beaten light (very fluffy). Allow to “ripen” in a cold but not freezing place; an unheated room or porch was the common location for Mrs. Lee.
From The Robert E. Lee Family Cooking and Housekeeping Book (UNC Press, 2002), by Anne Carter Zimmer.
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Nancy "Nannie" Hannah Winningham's Timeline
| 1857 |
July 14, 1857
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Asheboro, Randolph, North Carolina, United States
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| 1878 |
August 28, 1878
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Ashboro, North Carolina, United States
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| 1880 |
1880
Age 22
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Randlemans Mills, Randolph, North Carolina
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| 1935 |
February 1, 1935
Age 77
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Morehead Township, Greensboro, Guilford, North Carolina, United States
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