Culinary trends evolve in response to social, economic, and cultural influences, reflecting broader historical transformations. We present an exploration into Dutch culinary trends from 1910 to 1995 by analysing recipes from housekeeping school cookbooks and newspaper recipe collections. Using computational techniques, we extract and examine ingredient frequency, recipe complexity, and shifts in recipe categories to identify trends in Dutch cuisine from a quantitative point of view. Additionally, we experimented with Large Language Models (LLMs) to structure and extract recipes’ features, demonstrating their potential for historical recipe parsing.