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