A brief exploration of the history of honey, molasses, sorghum, and maple syrup, with recipes and cooking tips for the use of these natural sweeteners. (These recipes contain no refined sugars.) First published 1990, revised edition published 1991. 39 recipes; 14 research notes; 36 pages; 9,778 words.
Patricia B. Mitchell, author of "Just Naturally Sweet," says in the text,
“Honey, molasses, sorghum, and maple syrup take us back to the days before over-processed food became the norm. The natural flavors remind us of simpler times….”
Background information about those healthful products, plus tips, anecdotes and quotes, add to the value of "Just Naturally Sweet." Try such recipes as “Honey Do Drop Biscuits,” “Innocent Carob Brownies” (using honey), “Minot Why-Not Rye Bread” (made with cane or sorghum molasses), or “Maple Walnut Ice Cream.” These and the many other recipes in "Just Naturally Sweet" are sure to please, and you have the satisfaction of incorporating “close-to-nature” foods into your menu.
This and other books by Patricia B. Mitchell were first written for museums and their patrons, and are now available as Kindle editions. Each of her books summarizes a food history topic, using quotations and anecdotes to both entertain and inform. "Just Naturally Sweet" is an easy guide to delightful results from traditional foods emphasized at house museums and historic farm sites.
Since the 1980's Patricia Mitchell's work is a proven staple of American museum culture. Her readers love to share her ever-present sense of discovery. Her sales are approaching a million copies, and she is widely known by her web identity FoodHistory.com.
Patricia B. Mitchell, author of "Just Naturally Sweet," says in the text,
“Honey, molasses, sorghum, and maple syrup take us back to the days before over-processed food became the norm. The natural flavors remind us of simpler times….”
Background information about those healthful products, plus tips, anecdotes and quotes, add to the value of "Just Naturally Sweet." Try such recipes as “Honey Do Drop Biscuits,” “Innocent Carob Brownies” (using honey), “Minot Why-Not Rye Bread” (made with cane or sorghum molasses), or “Maple Walnut Ice Cream.” These and the many other recipes in "Just Naturally Sweet" are sure to please, and you have the satisfaction of incorporating “close-to-nature” foods into your menu.
This and other books by Patricia B. Mitchell were first written for museums and their patrons, and are now available as Kindle editions. Each of her books summarizes a food history topic, using quotations and anecdotes to both entertain and inform. "Just Naturally Sweet" is an easy guide to delightful results from traditional foods emphasized at house museums and historic farm sites.
Since the 1980's Patricia Mitchell's work is a proven staple of American museum culture. Her readers love to share her ever-present sense of discovery. Her sales are approaching a million copies, and she is widely known by her web identity FoodHistory.com.
