Archduchess Maria Carolina of Austria

What people wore

Feast day versus daily wear

For feast days, people wore finer clothing, such as a blouse made of fine linen, whereas daily work clothes were made of coarse linen.

Getting around

Travel times by carriage in the 1700s

In the 18th century, a 30-kilometer trip between St. Pölten and Melk took 5 to 7 hours, while a 115-kilometer journey to St. Florian took 20 to 28 hours.

At the table

Meager diet of the common people

The vast majority of the population ate very meagerly, relying on dishes made from legumes like peas, beans, and lentils, as well as porridges made from millet, oats, or barley. Meat was only rarely served to the common person.

Music

Masquerade balls were a social highlight

During the carnival season, masquerade balls were highly popular, with noble guests often wearing costumes of lower social orders, such as cooks, servants, or exotic figures.

Daily life

Separate kitchens and private livestock in households

Wealthy merchant households like the Spänglers in Salzburg maintained separate "common" and "good" kitchens to distinguish between daily cooking and the storage of expensive, prestigious tableware. They even kept chickens in their own courtyard to supplement food supplies bought at the city markets.

What it cost

Food prices in Vienna

In 1740, a kilogram of bread cost 2.61 Kreuzer, while a kilogram of beef cost 9.36 Kreuzer.