Just Naturally Sweet
by Patricia B. Mitchell

Just Naturally Sweet

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.) Published 1991. 39 recipes, 14 research notes, 36 pages. 5.5 x 8.5 inches. Soft cover, saddle-stitched. ISBN-10: 0-925117-66-8. ISBN-13: 978-0-925117-66-3.

Order from Mitchells

Our Online Store:

By Telephone, Fax, or Mail:

eBook Edition

About the Book

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.

(View readers' comments.)

See also our:

For Resale

If you are a licensed reseller of merchandise and wish to purchase our books in quantity, please telephone us at 800-967-2867 or email Answers@FoodHistory.com to request our wholesale list. We have supplied our books to museums, historic sites, specialty stores, and state and national parks since 1986.

*As an Amazon Associate, we earn from qualifying purchases.