Peasoup
(15th century).
 |
'Sluberkens'
(15th century)
 |
Broiled
fish
with 3 sauces (15th century)
 |
Stuffed
quinces
(15th century)
 |
Fake
fish
(15th century)
 |
Wafers
with whipped cream
(15th centuryeeuw)
 |
Stuffed eggs
(16th century)
 |
Roast chicken with
redcurrant sauce (16th century)
 |
Quince
pie
(16th century)
 |
Clareit
(16th century)
 |
Salad
with parsnip
(16th century)
 |
Veal meatballs
(17th century)
 |
Black
salsify
(18th century)
 |
Quince
jelly
(18th century)
 |
Cookies
(18th century)
 |
Pasty
with lamb chops
(18th century)
|
Capon
à la braise
(19th century)
 |
Salmon salad
(19th century)
|
Dutch
peasoup
(traditional)
 |
Speculaas
(traditional)
 |
| |
|
|
|
Kroketten and bitterballs
(traditional)
 |
|
|
|
