{"id":6769,"slug":"soused-herring","title":"SOUSED HERRING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three herrings","one cup of vinegar","whole peppers","salt","cloves","two bay leaves"],"ingredients_norm":["herring","vinegar","whole pepper","salt","clove","bay leaf"],"steps":["Split and half three herrings.","Roll and tie them up.","Place them in a pie plate.","Pour over them a cup of vinegar.","Add whole peppers, salt, cloves to taste and two bay leaves.","Bake in a slow oven until soft (about twenty minutes)."],"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:w14:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"89a8d2b9b1e927d4e8483b6fb33a31c77e570c412b4c83e78916eb1e68040b85","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/soused-herring"}