By the late 17th century, tea and coffee consumption were increasing and becoming part of everyday life. Tea was served with sweets, candy or marzipan and cookies. Vegetables, meat, poultry and salted, smoked or fresh fish and egg was prepared in the Dutch kitchens of the time. A festal Dutch mealtime in the 17th century contained abundantly extravagant dishes and wine.The meal started with green salads and cold or warm cooked vegetables with dressing, vegetable dishes with butter, herbs or edible flowers and continued with numerous fish- and meat dishes. Exotic ingredients such as dates, rice, cinnamon, ginger and saffron were used. Savory tarts and pastries followed. The meal ended with jellies, cheese, nuts and sweet pastries, washed down with sweet spiced wine.