Skilled Chefs

The International Jewish Cook Book: ICINGS AND FILLINGS FOR CAKES


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.

Recipe from the "The Jewish Manual" book (Free Electronic Text).

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