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)
Fake eggs
(15th century)
Stockfish with peas
(15th century)
Stokvis met erwten
Wafers with whipped cream
(15th century)
Stuffed eggs
(16th century)
Roast chicken with redcurrant sauce (16th century)
Salad with parsnip
(16th century)
Quince pie
(16th century)
Clareit
(16th century)
Cheese pie with pears
(16th century)
De taart na het bakken
Gooseberry omelette
(16th century)
 
Garden Salad
(17th century)
Veal meatballs
(17th century)
Chicken with spring vegetables
(17th century)
Het 'hoen met groen' op een schaal
Plum pie
(18th century)

Pasty with lamb chops
(18th century)
Kale with chestnuts and groats
(18th century)

Kale
Black salsify
(18th century)
Cookies
(18th century)
Custard with ratafia
(18th century)
Custard with ratafia  
Prune 'sup'
(18th century)
Quince jelly
(18th century)
 
Salmon salad
(19th century)
Capon ą la braise
(19th century)
Red cabbage with apples
(19th century)
 
Russian salad the Duch way
(traditional)
Herring salad
(traditional)
Stamppot potatoes and raw endives (traditional)
Stamppot potatoes and kale
(traditional)
stamppot
Kroketten and bitterballs
(traditional)
Queen's Soup
(traditional)
Queen's Soup
Slavink
(traditional)
Dutch peasoup
(traditional)
Speculaas
(traditional)
Spice cake
(traditional)