{"id":5527,"slug":"herring-salad","title":"Herring salad.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two salted herrings","cold water","one quart of potato salad"],"ingredients_norm":["salted herring","cold water","potato salad"],"steps":["Soak two salted herrings in cold water for an hour.","Remove the skin and cut out the bones.","Slice in thin slices, and mix with one quart of potato salad."],"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:w82:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"a8f627e980b53b5d9afd67f4c12b3eacc2731f3a8498f1c0d0f6e81fcc6316c8","created_at":"2026-08-02T16:45:30Z","updated_at":"2026-08-02T16:45:30Z","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-salad"}