Family
In 868, Alfred married Ealhswith, daughter of a Mercian nobleman, Æthelred Mucil, Ealdorman of the Gaini. The Gaini were probably one of the tribal groups of the Mercians. Ealhswith's mother, Eadburh, was a member of the Mercian royal family.
They had five or six children together, including Edward the Elder, who succeeded his father as king, Æthelflæd, who would become Queen of Mercia in her own right, and Ælfthryth who married Baldwin II the Count of Flanders. His mother was Osburga daughter of Oslac of the Isle of Wight, Chief Butler of England. Asser, in his Vita Ælfredi asserts that this shows his lineage from the Jutes of the Isle of Wight. This is unlikely as Bede tells us that they were all slaughtered by the Saxons under Cædwalla. In 2008 the skeleton of Queen Eadgyth, granddaughter of Alfred the Great was found in Magdeburg Cathedral in Germany. It was confirmed in 2010 that these remains belong to her — one of the earliest members of the English royal family.
Name | Birth | Death | Notes |
---|---|---|---|
Æthelflæd | 918 | Married 889, Æthelred, Ealdorman of Mercia d 910; had issue | |
Edward | 870 | 17 July 924 | Married (1) Ecgwynn, (2) Ælfflæd, (3) 919 Eadgifu |
Æthelgifu | Abbess of Shaftesbury | ||
Æthelweard | 16 October 922(?) | Married and had issue | |
Ælfthryth | 929 | Married Baldwin II; (1) Arnulf I of Flanders, (2) Adalulf, (3) Ealswid, (4) Ermentrud |
Read more about this topic: Alfred The Great
Famous quotes containing the word family:
“Being so wrong about her makes me wonder now how often I am utterly wrong about myself. And how wrong she might have been about her mother, how wrong he might have been about his father, how much of family life is a vast web of misunderstandings, a tinted and touched-up family portrait, an accurate representation of fact that leaves out only the essential truth.”
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—Richard Louv (20th century)
“It is best for all parties in the combined family to take matters slowly, to use the crock pot instead of the pressure cooker, and not to aim for a perfect blend but rather to recognize the pleasures to be enjoyed in retaining some of the distinct flavors of the separate ingredients.”
—Claire Berman (20th century)