{"id":7189,"slug":"herring-salad-no-1","title":"HERRING SALAD, No. 1","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["four herrings","two apples","one-half cup of coarsely chopped almonds","one onion","the milsner or soft egg from the inside of the herring","one-half cup of vinegar","one teaspoon of sugar","pinch of pepper","sliced lemons (for garnish)"],"ingredients_norm":["herring","apple","almond","onion","milsner or soft egg from the inside of the herring","vinegar","sugar","pepper","lemon"],"steps":["Soak four herrings in cold water overnight, and then rinse several times in fresh cold water.","Skin, bone, and cut in one-half inch pieces.","Peel two apples, and cut in dice. Mix with herring, then add one-half cup of coarsely chopped almonds and one onion chopped fine.","Remove the milsner or soft egg from the inside of herring, and mash perfectly smooth. Add one-half cup of vinegar, one teaspoon of sugar, pinch of pepper. Mix well, and then pour over herring, stirring with a fork to prevent mashing.","Set in ice-box until ready to serve. Put sliced lemons on top.","Herring can be left whole, dressing made and poured over whole herrings."],"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:w45:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"0ca3a4b098e8fdaa89fc9357e344fc58158fc4c827b8a6dbc63527be15e6bc3c","created_at":"2026-08-02T16:58:36Z","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/herring-salad-no-1"}