{"id":4764,"slug":"matjes-herring","title":"Matjes herring","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Six herrings","Cold water","A sliced onion","One-quarter cup of whole black pepper berries","Two bay leaves","Four cloves","One-half cup of vinegar","Two cups of cream","Salt, if necessary","Lettuce leaves, for serving","Sliced lemon, for serving"],"ingredients_norm":["herring","cold water","onion","whole black pepper berry","bay leaf","clove","vinegar","cream","salt if necessary","lettuce leaf","lemon"],"steps":["Lay six herrings in cold water for an hour, and then clean.","Put them in a stone pot, add a sliced onion, one-quarter cup of whole black pepper berries, two bay leaves, four cloves, one-half cup of vinegar, two cups of cream, and a little salt if necessary.","Allow to stand for a couple of days, and then serve on lettuce leaves, with its own sauce, and with sliced lemon on top."],"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:w33:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"83bb92880c2cb75be5371ae62b80fa8401d831f5cab0ce42d575897bd01c6a8f","created_at":"2026-08-02T16:40:36Z","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/matjes-herring"}