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Maria Anna Wilhelmine of Baden-Baden

Baden-Baden, 8 Sep 1655 – Hungary, 22 Aug 1701

7 facts1 source

Facts and their sources

A life in time

  1. 8 Sep 1655

    Born in Baden-Baden

  2. 20 Oct 1683

    A daughter is born

  3. 22 Aug 1701

    Dies in Hungary, aged 45

During her lifetime

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

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

The 1650s · Maria is born in Baden-Baden

In the news1654

Legally binding serfdom in Mecklenburg

The Servants Law of 1654 legally anchored serfdom in Mecklenburg, divesting serfs of personal freedoms and allowing them to be sold with property.

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 news1657–1661

Transylvania ravaged by war, 1657-1661

Between 1657 and 1661, Transylvania was repeatedly ravaged by war, leading to the destruction of entire villages and groups of 3,000 to 8,000 captives being taken.

Daily life

Limited and seasonal schooling

Schooling was not compulsory, and rural children often only attended in winter because they had to work on farms during the summer. Instruction focused primarily on memorizing the Bible to learn how to pray and read scripture.

What people wore

Eleven caps for one woman

In Scheessel, a woman possessed about eleven different caps for various occasions, with five reserved exclusively for mourning. These caps were stored in colorful painted hatboxes.

Music

Town Musicians Performed on Diverse Instruments

Town musicians, known as Stadtpfeifer, performed on instruments like the cornett, sackbut, and various flutes at civic festivals, weddings, and funerals. They often used sets of instruments in different sizes, called consorts, including discant, alto, tenor, and bass versions.

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.