{"id":7190,"slug":"herring-salad-no-2","title":"HERRING SALAD, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three nice herrings","one-half cup of English walnuts cut fine","one tablespoon of boiled beets cut fine","two tablespoons of capers","one large apple cut in small pieces","one dill pickle cut up","the soft egg (milchner) from the herring","two cups of white vinegar","one teaspoon of sugar","three cloves","allspice","lettuce leaves (for serving)"],"ingredients_norm":["nice herring","english walnuts cut fine","boiled beets cut fine","caper","apple cut in small piece","dill pickle cut up","soft egg from the herring","white vinegar","sugar","clove","allspice","lettuce leaf"],"steps":["Soak three nice herrings in cold water three hours.","Then remove the head and tail and bones. With a scissors cut in pieces as small as dice, add one-half cup of English walnuts cut fine, one tablespoon of boiled beets cut fine, two tablespoons of capers, one large apple cut in small pieces and one dill pickle cut up.","Then take the soft egg (milchner) and mix with two cups of white vinegar until soft, add one teaspoon of sugar, three cloves and allspice and pour the sauce over the ingredients.","The sauce should not be too thick. Mix all well together, and serve a spoonful on a lettuce leaf for each person.","This salad will keep for weeks."],"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:w45:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"3ecd0080b25f182f6366a5840125a02745bbb6875842e16b2eddec0aa9af91fc","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-2"}