Mergriet van Wijenhorst

She was born and raised in a small community of Postel (in De Kempen) but later moved to Antwerpen with her family as her father was in search of more profitable employment. It was not unknown for families in the early 1500's to need to secure employment in larger, and growing, centers such as Antwerp. Luckily, there was plenty of work to be found for the semi skilled and her uncle had a place where they could stay on arrival.

By the second half of the 16th century, Mergriet took up with a migratory worker, Wolfgang, whome she met at a kermess just outside of Antwerp in Hoboken. Presently, they both live upstairs at the Eik en Zwijn and have two children together.

Home Life

Though Mergriet was not skilled in any profession, she could sew, spin fibres, cook and even read a little. Her clothes are made of wool, her underthings in linen... sadly I don't have any pictures of my newest clothing and the only picture I could find being a few years old.

hair not done Taped hair

The latest work I have done by way of clothing is a gown I made a few years ago which is mainly rectangular in the front (one peice from hem, termination as a sort of apron which can aid in hem lifting with a short tug when secured under the lacing) with most of the shaping happening at the back with pleating based on the 5th painting down as seen on this page showing a lady in undress.I do plan on getting photos up of my latest gown up here in the near future.

Chapbooks made their way into the Antwerp maket making it possible for a larger audience of readers to exist. Due to the small expense involved with these publications, it is quite possible that Mergriet may have come across them and even learned to read, however this does not mean she could write. Apparently there were a good number of people who lacked a formal education who could read but lacked the skills to do much by way of writing.


a kermisse at Hoboken

Food

POTTAGIE VAN RYS
Take 4 1/2oz of rice and cook in 1 1/2 pints of whole milk, adding milk if needed (if it starts to go dry). Cook this until the rice starts to soften, about 15 minutes, and then add a couple of tablespoons of butter, sugar to taste (start at about 1/4-1/3 cup), ginger and cinnamon to taste and saffron to colour.
This recipe was created from a guild food account and rice porridge recipes.