{"id":6279,"slug":"mariniert-herring-2","title":"Mariniert herring","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six salt herrings","water","one sliced onion","some whole parsley","a spoonful of whole black pepper berries","three bay leaves","six cloves","one teaspoonful of English mustard","a cup of vinegar","thick cream","one lemon"],"ingredients_norm":["salt herring","water","onion","whole parsley","whole black pepper berry","bay leaf","clove","english mustard","vinegar","thick cream","lemon"],"steps":["Soak six salt herrings in water for twelve hours.","Then put in pot with one sliced onion, some whole parsley, a spoonful of whole black pepper berries, three bay leaves and six cloves.","Mix one teaspoonful of English mustard with a cup of vinegar and pour over herring.","Cover all with thick cream, shake well to thoroughly mix, and let stand for two days before serving.","Serve with thin slices of one lemon on top, or, if desired, the lemon may be put with the herring for a day."],"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:w126:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"4058f9c4f8ad8081cb27f48eec7dcb91c243551b2213d146deaab542df38a9be","created_at":"2026-08-02T16:50:21Z","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/mariniert-herring-2"}