{"id":5511,"slug":"matjes-herring-krasnapolsky","title":"Matjes herring, Krasnapolsky","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six Matjes herring","cold water","lettuce leaves","small plain boiled potatoes","dill pickles"],"ingredients_norm":["matjes herring","cold water","lettuce leaf","plain boiled potato","dill pickle"],"steps":["Get six Matjes herring from the grocer, and soak in cold water for two hours.","Then remove the skins, and place the herrings on lettuce leaves on a platter.","Garnish with small plain boiled potatoes and dill pickles."],"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:w81:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4dd1b50c549b33a1fb8d0708ef613611033f6f8625854adf2f9d7eaffd1f662a","created_at":"2026-08-02T16:45:30Z","updated_at":"2026-08-02T16:45:30Z","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-krasnapolsky"}