{"id":6763,"slug":"baked-chopped-herring","title":"BAKED CHOPPED HERRING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["herring","one medium-sized onion","butter","one cup of cream","two egg yolks","one-fourth cup of white bread crumbs","a little more cream","crumbs or cracker dust","pepper"],"ingredients_norm":["herring","sized onion","butter","cream","egg yolk","fourth cup of white bread crumb","little more cream","crumbs or cracker dust","pepper"],"steps":["Soak herring one hour in water and then one and a half in sweet milk.","Skin, bone and chop.","Cut up a medium-sized onion, fry in butter until golden brown.","Add a cup of cream, two egg yolks and one-fourth cup of white bread crumbs.","Then put in a little more cream.","Butter pan, sprinkle with crumbs or cracker dust.","Then put in herring, pepper slightly.","Bake in moderate oven three-quarters of an hour."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w14:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4c7621077857293f43525bbb9646f288656f2ab5d3730d2113986e62e694eafa","created_at":"2026-08-02T16:54:29Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/baked-chopped-herring"}