Clarke Family History & Genealogy
Latest Clarke Photos
These photos contain people with the Clarke last name.
Clarke Last Name History & Origin
History
We don't have any information on the history of the Clarke name. Have information to share?
Name Origin
Clarke comes from the word "clericus" which means "clerk."
Spellings & Pronunciations
Some alternate spellings of Clarke are Clark, Clerke, and De Clare.
Nationality & Ethnicity
The Clarke family comes from Finland, Norway, France, and England.
Famous People named Clarke
Governor Jeremiah Clarke, Governor of Rhode Island, (1648- 1649)
Walter Clarke, Governor of Rhode Island, (1676- 1677)
Early Clarkes
These are the earliest records we have of the Clarke family.
Clarke Family Members
Clarke Biographies & Family Trees
Find birth, death records, and obituaries of Clarkes on AncientFaces:
Sample of 21 Clarkes bios
Clarke Death Records & Life Expectancy
According to our database of 33,261 people with the last name Clarke that have a birth and death date listed:
Life Expectancy
Oldest Clarkes
These are the longest-lived members of the Clarke family on AncientFaces.
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Beatrice Clarke
lived 115 years
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Margaret B Clarke
lived 111 years
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Lillian A Clarke
lived 106 years
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Mary A Clarke
lived 106 years
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Maude Clarke
lived 106 years
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Margaret M Clarke
lived 105 years
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Nettie Clarke
lived 105 years
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Ethel B Clarke
lived 105 years
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Eva C Clarke
lived 104 years
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Viola E Clarke
lived 103 years
1 stack saltine crackers
1 egg
1/8 teaspoon garlic salt
Blend ingredients. Product should be very moist but not runny. If needed, add a few extra saltines. Mound into a large tablespoonful and drop into about a half inch of hot cooking oil or melted shortening in a large skillet. Flatten cake with spatula and fry until golden brown on both sides. Stack fried cakes on absorbant paper towels. Serve hot or cold.
These cakes keep well in the refrigerator, and may be re-warmed if desired. They are also delicious snacks eaten cold. Try melting grated cheese on top for a handy "pizza", or add sweet basil for an extra flavor treat. Make them in smaller sizes for use as hors d'ourves, or for potluck suppers.
This was a recipe of my father's mother of Richmond, Virginia; and may have originated in the American Civil War. Originally my father used dried bread pieces when making this recipe. I would love to hear from anyone who may know the origin of this recipe.