Historical and traditional Dutch recipes

 
Peasoup
(15th century).
'Sluberkens'
(15th century)
Broiled fish with
3 sauces (15th century)
Stuffed quinces
(15th century)
Fake fish
(15th century)
Stockfish with peas
(15th century)
Stokvis met erwten
Wafers with whipped cream
(15th century)
Stuffed eggs
(16th century)
Gooseberry omelette
(16th century)
Roast chicken with redcurrant sauce (16th century)
Salad with parsnip
(16th century)
Quince pie
(16th century)
Clareit
(16th century)
Veal meatballs
(17th century)
Garden Salad
(17th century)
Black salsify
(18th century)
Pasty with lamb chops
(18th century)
Kale with chestnuts and groats
(18th century)

Kale
Cookies
(18th century)
Quince jelly
(18th century)
Custard with ratafia
(18th century)
Custard with ratafia  
Capon ą la braise
(19th century)
Salmon salad
(19th century)
Kroketten and bitterballs
(traditional)
Russian salad the Duch way
(traditional)
Queen's Soup
(traditional)
Queen's Soup
Dutch peasoup
(traditional)
Stamppot potatoes and kale
(traditional)
stamppot
Speculaas
(traditional)
Herring salad
(traditional)