{"id":6772,"slug":"pickle-for-salmon","title":"PICKLE FOR SALMON","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["equal parts of vinegar, white wine and water","a little mace","a clove or two","a bit of ginger root","one or two whole peppers","some grated horseradish","salmon (previously boiled in strong salt and water)"],"ingredients_norm":["equal parts of vinegar white wine and water","little mace","bit of ginger root","whole pepper","horseradish","salmon"],"steps":["Take equal parts of vinegar, white wine and water.","Boil these with a little mace, a clove or two, a bit of ginger root, one or two whole peppers and some grated horseradish.","Take out the last named ingredient (horseradish) when sufficiently boiled.","Pour the pickle over the salmon, previously boiled in strong salt and water."],"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:w14:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"82c34ba43f770cdb45f5e0eb3c603972dda6ddd6c82b2c4b493930f27a620d6e","created_at":"2026-08-02T16:54:29Z","updated_at":"2026-08-02T16:54:29Z","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/pickle-for-salmon"}