Recipes > Herbs & Spices > Vanilla Extract

Vanilla Extract


Take two ounces of vanilla bean and one of tonka. Soak the tonka in warm water until the skin can be rubbed off; then cut or chop in small pieces and put in two wine bottles. Fill with half alcohol, half water; cork, seal, and in a week's time will be ready for use.


Print recipe/article only


The International Jewish Cook Book (1919).

comments powered by Disqus