{"id":6764,"slug":"marinirte-pickled-herring","title":"MARINIRTE (PICKLED) HERRING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["new Holland herring","onions","lemons","cloves","whole peppers","bay leaves","capers","whole mustard seed","the milch","a spoon of brown sugar","vinegar"],"ingredients_norm":["new holland herring","onion","lemon","clove","whole pepper","bay leaf","caper","whole mustard seed","milch","spoon of brown sugar","vinegar"],"steps":["Take new Holland herring, remove the heads and scales, wash well.","Open them and take out the milch.","Lay the herring and milch in milk or water over night.","Next day lay the herring in a stone jar with alternate layers of onions cut up, also lemon cut in slices, a few cloves, whole peppers and a few bay leaves, some capers and whole mustard seed.","Take the milch and rub it through a hair sieve.","Stir in a spoon of brown sugar and vinegar and pour it over the herring."],"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:w14:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"97eb7cec69cfec38f9129a3447b33c425b681cdfcb7cb163a85cb76b592983d0","created_at":"2026-08-02T16:54:29Z","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/marinirte-pickled-herring"}