{"id":5759,"slug":"herring-salad-moscovite","title":"Herring salad, Moscovite.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["half a dozen salted herrings","two pickled beets","two hard-boiled eggs","two spoonfuls of fresh-grated horseradish","a little salt","fresh-ground black pepper","one spoonful of tarragon vinegar","two spoonfuls of olive oil","a little chopped cloves and parsley"],"ingredients_norm":["salted herring","pickled beet","hard boiled egg","fresh grated horseradish","little salt","fresh ground black pepper","tarragon vinegar","olive oil","little chopped cloves and parsley"],"steps":["Soak half a dozen salted herrings in cold water for two hours.","Skin them, remove the bones, slice very thin, and place on a china platter.","Chop two pickled beets, and place around the herring.","Chop separately the whites and yolks of two hard-boiled eggs, and place on top of the herring.","Make the dressing: put in a bowl two spoonfuls of fresh-grated horseradish, a little salt and fresh-ground black pepper, one spoonful of tarragon vinegar, two spoonfuls of olive oil, and a little chopped cloves and parsley; mix well.","Pour the dressing over all."],"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:w96:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"217952a8fc913b52d5fb7baa73e94377d501b8003f66461f0717f5d1eb3955e2","created_at":"2026-08-02T16:46:28Z","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-salad-moscovite"}