Ross Family History & Genealogy
Biographies & Family Trees
Find records of Rosses by their first name:
- ----- Ross to Bassett Ross
- Bassil Ross to Clarice Ross
- Clariece Ross to Dustin Ross
- Dusty Ross to Francisco Ross
- Francois Ross to Humphry Ross
- Hunter Ross to Kippy Ross
- Kira Ross to Mack Ross
- Mackay Ross to Napolean Ross
- Napoleon Ross to Reed Ross
- Reede Ross to Stephenie Ross
- Stephens Ross to Watts Ross
- Wauneta Ross to Zulime Ross
Most Common First Names
- John 3.6%
- William 3.3%
- James 2.8%
- Robert 2.1%
- Mary 1.9%
- Charles 1.8%
- George 1.6%
- David 1.0%
- Thomas 0.9%
- Donald 0.9%
Ross Last Name History & Origin
Nationality & Ethnicity
These are the earliest records we have of the Ross family.
- Ferquard of Ross, 1st Earl of Ross born 1170
- Robert 1st Lord Ros of De Ross Helmsley, 1st Lord of Helmsley, Surety of the Magna Carta born 1170
- William Sixth Earl of Ross born 1309
- Christian Edmonstone Ross born 1473
- Helen Ross Blair born 1502
- Jean Ross born 1566
- Jean Halkhead Innes Ross born 1600
- Margaret Milton of Ross Scotland, of Scotland born 1600
- William Ross, I born 1660
- John Ross born 1690
Ross Death Records & Life Expectancy
According to our database of 95,731 people with the last name Ross that have a birth and death date listed:
These are the longest-lived members of the Ross family on AncientFaces.
2 Cups sifted flour
1 Cup sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
Cut in 1/4 Cup butter (half of stick) into above ingredients.
1 tsp orange rind or rind of 1 orange
3/4 Cup orange juice
1 well-beaten egg
Add to dry ingredients. Fold in 1 Cup WHOLE cranberries and 1 Cup walnut pieces. Stir wet ingredients and dry ingredients only to combine. Fold in cranberries and walnuts. Spread into a well-greased loaf pan. Bake at 350 degrees for 60 minutes. If cranberries are frozen, bake 10 or 15 minutes longer. To test for doneness, push knife into center of bread. If the knife comes out dry, the bread is done!
2 sticks unsalted butter or margarine
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
2 cups chocolate chips
1 cup walnuts, chopped
Melt butter in saucepan, add granulated sugar and brown sugar. Beat 2 eggs, 1 teaspoon vanilla. Cool, transfer to mixer bowl. Add flour and baking soda. When very cool, add 1 cup chopped nuts and 2 cups chocolate chips. Refrigerate 2 hours or overnight. Spoon onto ungreased cookie sheet or baking liner paper on cookie sheet. Bake at 375 degrees for 9 minutes.
She told about once when they had a fire in their home. She said she only had a few moments to rescue her most prized possesion...a brand new set of dishes. They were the only full set of dishes she'd ever owned at the time. When the fire threatened their kitchen, she gathered them all in her apron and ran outside. In her panic, she dropped them all on the ground once she was outside and, of course, they were all broken.
((Cora Alice (Wilson) Ross))
From a cookbook compiled by Santa Ynez Valley Presbyterian Ladies Aid; 1947 (Grandma Ross’s church, Solvang, California) Cora Ross contributed many recipes to this book that I have enjoyed, and became “old faithfuls”. She Died in 1947.
2 cups sugar 1 ½ tsp. Salt
½ cup water 2 tsp. Cinnamon
2 tsp. Vanilla
abt. 12 oz. Walnut halves (takes a lg. Bag)
Cook until a thread (238*), add nuts, stir until it crystallizes -- spread on buttered plate.
I have to keep making lots of Cinnamon Nuts during the holiday, they are so popular!