Split one Tahitian vanilla bean lengthwise and place in heatproof bottle.
Then boil a vanilla bean in half a pint of rich milk till it is highly flavoured.
Extract of vanilla is prepared direct from the vanilla bean.
When the liquor is reduced to one quart, strain and mix it with one quart of milk, several sticks of cinnamon, or a vanilla bean.
Pound the vanilla bean in a mortar, and mix it with the milk.
Boil in a saucepan (tightly covered) one quart milk and a piece of vanilla bean.
If a vanilla bean is used it should be infused with the cream when it is scalded.
Six eggs, one quart of milk, one-half pound of sugar, and half of a vanilla bean.
If you cannot procure peach leaves, substitute a handful of peach-kernels or bitter almonds, or a vanilla bean split in pieces.
Boil the milk with the vanilla bean, then add the washed rice, and cook for about forty minutes.
1660s, from Spanish vainilla "vanilla plant," literally "little pod," diminutive of vaina "sheath," from Latin vagina "sheath" (see vagina). So called from the shape of the pods. European discovery 1521 by Hernando Cortes' soldiers on reconnaissance in southeastern Mexico. Meaning "conventional, of ordinary sexual preferences" is 1970s, from notion of whiteness and the common choice of vanilla ice cream.
vanilla bean n.
vanilla va·nil·la (və-nĭl'ə)
Any of various tropical American vines of the genus Vanilla, especially V. planifolia, cultivated for its long narrow seedpods from which a flavoring agent is obtained.
The seedpod of this plant. Also called vanilla bean.
A flavoring extract prepared from the cured seedpods of this plant or produced synthetically.
[fr the white color and the perhaps unimaginative choice of vanilla ice cream]