Recipes > Herbs & Spices > Vanilla Extract

Vanilla Extract


  • 1 ounce of Mexican vanilla bean
  • 2 ounces of loaf sugar
  • 8 ounces of French rose water
  • 24 ounces of alcohol 95 per cent


Cut up the bean and pound with the sugar in a mortar, sift and pound again until all is a fine powder. Mix the alcohol and rose water; put the vanilla in a paper filter, pour over it a little of the liquid at a time until all is used; filter again if not all is dissolved. Paper filters may be obtained at any of the large drug stores. The extract may be darkened by using a little caramel.


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The Golden Age Cook Book (1898).

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