In the news1619–1620
Plague kills 7,000 in Copenhagen
An outbreak of plague in Copenhagen between 1619 and 1620 resulted in 7,000 deaths.
Kronborg Castle, 1 Sep 1629 – Cologne, 18 Mar 1687
8 facts2 sources
1 Sep 1629
Born in Kronborg Castle
18 Mar 1687
Dies in Cologne, aged 57
She lived through 7 decades. Pick one to hear and see what it was like around Kronborg Castle.
General history, not a record about the family: each item says where it comes from.
In the news1619–1620
An outbreak of plague in Copenhagen between 1619 and 1620 resulted in 7,000 deaths.
Getting around
Travel by horse, wagon, and ferry
In 17th-century Denmark, people traveled between towns primarily by horse and wagon, on horseback, or on foot, as no railways or steamships existed during this period. Cross-country travel often required crossing water bodies using established ferry routes to connect the different Danish provinces.
In the news1627–1629
Foreign armies occupied Jutland from 1627 to 1629, forcing farmers to quarter soldiers, pay heavy contributions, and suffer from plague and livestock loss.
Daily life
Water quality concerns
Due to poor water quality, drinking plain water was often avoided or discouraged, with some people preferring to boil it slowly to remove impurities.
What people wore
High value of silk fabric
In 1550, a carpenter stole a piece of red silk camlet fabric valued at 20 rigsdaler, illustrating the high financial value of textiles at the time.
Music
Singing folk ballads was common entertainment
In the early 17th century, the vast majority of common people relied on singing old folk ballads (folkeviser) as their primary form of music at home and at gatherings. A letter from 1609 notes that people used these ancient verses and songs to enhance the joy of all feasts and social meetings.
At the table
Daily diet relied on porridge and kale
Daily meals for ordinary people were simple and centered on staples like porridge and bread, while kale was a crucial winter vitamin source because it could survive outdoors year-round. Porridge and bread were essential parts of every meal, and meat or fish were consumed when available, often salted or dried.