Source in .scx format of HERRING (PICKLED FISH)
<?xml version="1.0" encoding="UTF-8" standalone="yes"?> <!-- Shop'NCook recipe exchange format Generated by Shop'NCook 3.1 (http://www.shopncook.com/) DTD: http://www.rufenacht.com/shopncook.dtd --> <!DOCTYPE ShopNCook> <?xml-stylesheet href="shopncook1.css" type="text/css"?> <ShopNCook version="1.0" generator="Shop'NCook recipe database 1.0" xml:lang="en"> <RecipeList> <Recipe recipeId="84875" locale="en"> <RecipeHeader> <RecipeTitle>HERRING (PICKLED FISH)</RecipeTitle> <Category>Appetizer|Appetizers|Fish</Category> <NbPersons>0</NbPersons> <PortionYield></PortionYield> <PrepTime></PrepTime> <TotalTime></TotalTime> <Source>https://www.cooks.com/rec/doc/0,1617,150181-247196,00.html</Source> </RecipeHeader> <IngredientList> <Ingredient id="1607" quantity="3.0" unit="quart" comment="raw" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>3 quarts</IngredientQuantity> <IngredientItem>raw fish</IngredientItem> <IngredientComment>filleted, skinned and sliced in small pieces.</IngredientComment> </Ingredient> </IngredientList> <RecipeText>Heat 1 quart water and 1 cup canning salt. Cool. When cool, pour over fish; cover with a glass plate. Use a large glass bowl. Leave sit for 24 hours in the refrigerator. Rinse well. Boil 1 quart white vinegar, 1 1/2 cups sugar, 2 teaspoons mixed spices and 2 bay leaves. When cool add 1 cup Rhine wine. Pour over the fish and add lots of sliced onions. Cover with a plate. Let stand in refrigerator for 3-4 days. Put fish in jars and cap. Keep in refrigerator. Substitute sea salt for canning salt in a ratio of one to one. Grind it finely.</RecipeText> </Recipe> </RecipeList> </ShopNCook>