{"id":5991,"slug":"herring-livonienne","title":"Herring, Livonienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two salted herrings","one sliced boiled potato","a peeled apple cut in small squares","salt","pepper","one spoonful of olive oil","the juice of two lemons","chopped tarragon and parsley"],"ingredients_norm":["salted herring","boiled potato","apple cut in small square","salt","pepper","olive oil","juice of lemon","tarragon and parsley"],"steps":["Soak two salted herrings in cold water for two hours.","Then skin and bone them, and cut in half inch squares.","Add one sliced boiled potato, and a peeled apple cut in small squares.","Salt a little if necessary, season with pepper, one spoonful of olive oil and the juice of two lemons.","Serve on a celery dish, sprinkled with chopped tarragon and parsley."],"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/39550","source_ref":"pg:39550:w111:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1784cf328789471f538e085261288d51a2c907d15ddfc4e83b5600754989daa8","created_at":"2026-08-02T16:47:53Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/herring-livonienne"}