{"id":6761,"slug":"stuffed-herring","title":"STUFFED HERRING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["herrings","two tablespoons of bread crumbs","one tablespoon of chopped parsley","two tablespoons of butter","juice of one-half lemon","pepper and salt to taste","hot water"],"ingredients_norm":["herring","bread crumb","parsley","butter","juice of half lemon","pepper and salt","hot water"],"steps":["Make a dressing of the bread crumbs, parsley, butter, lemon juice, pepper and salt.","Add enough hot water to make soft.","Fill the herrings.","Roll up, tie in shape.","Cover with greased paper.","Bake ten to fifteen 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:w14:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c34f9242714280a1e73b93fb81edb0a3f74f5f5e225c0d3cee69d9f563f76848","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/stuffed-herring"}