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Anna Adelaida de Fürstenberg-Heiligenberg

Munich, 1659 – Brussels, 13 Nov 1701

10 facts1 source

Facts and their sources

A life in time

  1. 1659

    Born in Munich

  2. 1681–1686

    3 children are born

  3. 13 Nov 1701

    Dies in Brussels

Family

See the tree

Parents

Partner

Children · 3

During her lifetime

She lived through 6 decades. Pick one to hear and see what it was like around Munich.

General history, not a record about the family: each item says where it comes from.

The 1650s · Anna is born in Munich

In the news1654

Demonstration of vacuum power

Otto von Guericke demonstrated the power of a vacuum in Regensburg using sixteen horses to pull apart two sealed hemispheres.

Getting around

Travel speeds for foot passengers

Most travelers were foot passengers who could expect to cover about 100 kilometers in a week, accounting for rest days and potential travel obstacles like bad weather or floods.

In the news1650

Antwerp imposes wagon speed limits

The city of Antwerp introduced speed limits for wagons traveling within the city.

Daily life

Dark and smoky rural homes

Rural homes often lacked chimneys, causing smoke from open hearths to fill living areas with poor air. Many houses were dark, with only small windows or simple peep-holes.

What people wore

Wedding shirts as burial shrouds

The funeral custom was so precise that couples carefully preserved the shirts worn on their wedding day to be used as their burial garments. Additionally, deceased women were often buried with one of their caps, such as the communion cap.

Music

Musical Cradle Devotions and Festive Processions

During Christmas, Jesuits organized cradle devotions, where a constructed cradle containing a figure of the Christ child was rocked to the sound of music. Music was also used in processions, often involving bells, trumpets, military drums, and even the discharge of muskets and cannons.

At the table

Daily Porridge Habits

Because meat was expensive and rarely eaten, families often relied on a thick, long-cooking grain porridge as their primary warm meal. To stretch the food, they frequently reheated it, resulting in a thick, semi-solid consistency.