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Smells Good Enough to Eat: the Perfume Cake

Feb 12, 2015

by Sarah Lohman handmade and vintage goods

Sarah Lohman is a historic gastronomist. She recreates historic recipes as a way to make a personal connection with the past, as well as to inspire her contemporary cooking. You can follow her adventures on her blog, Four Pounds Flour. In the Kitchen Histories series, Lohman combs Etsy for items that speak to America’s culinary past.

I explore historical recipes because I believe they reveal a part of our culinary past, while at the same time leading me down a path of unknown culinary adventures. Jessica Reed, owner of By Reed, explores the past through cakes, slice by delicious slice.

I first met Jess years ago, when she ran a Valentine’s Day event in a bookstore, making treats from a vintage cookbook called Venus in the Kitchen: Or, Love’s Cookery Book. She served “Fritters of Elder-flower,” “Marmalade of Oranges and Red Carnations” spread on shortbread hearts, and gin infused with celery root, fennel and star anise. I knew I had met a kindred spirit. Recently, I joined her at her Brooklyn apartment and sipped tea at her kitchen table while she assembled the ingredients for her latest cake experiment.

“Cakes have stories,” she told me, as she reached for a pan off a high shelf. More than a cookie or a brownie, cakes connect us to memories: of celebrations, traditions, or of the people who made them. They had special historical significance, too. Before modern technology brought us electric mixers and gas stoves, cakes were so complicated and technically difficult, they were the measure of your accomplishment as a homemaker.

“You were considered a good mother if you could bake a cake,” Jess said, tying on her apron. “There are issues of family, feminism and history all wrapped up in this baked good.”

Jess has become known for her embroidered vintage cookbooks, the covers embellished with thread highlighting the black and white photographs and retro graphic design. Each is one of a kind and touched by Jess’s hand. She has also lovingly crafted a slip-on cover for a first edition of her favorite book, Victorian Cakes by Caroline King, a memoir about a family growing up in Chicago in the late 19th century.

Jess mentioned a recipe from Victorian Cakes that I begged her to try with me: Perfume Cake. King wrote: “Perfume Cake was a sort of sport…invented by our daring big sister and eaten with a certain delightsome awe by all who knew its secret, which was after all a simple one, merely that of substituting a few drops of Mother’s best perfume for the usual vanilla or almond extract.”

This cake recipe was too exciting to resist. We scoured Etsy for an appropriate perfume. King said her favorites had been Violet, New Mown Hay and Jockey Club and, with those in mind, we choose a sampler from The Parlour Apothecary. Four little vials came beautifully packaged, and after smelling our selections, I wanted to wear them all — but to bake with, we decided on one appropriately named Victorian Spirit, a creamy blend of vanilla, apricot and amber.

Now, here is our disclaimer: the perfume was clearly labeled FOR EXTERNAL USE ONLY. Perfumes are not made for eating. We took a risk as part of a wild experiment, but I do not endorse consuming this perfume (or any other)! We used a very, very small amount in our cake.

The cake recipe itself is similar to an angel food, but the addition of butter makes the texture dense and moist. When Jess cut the warm, ethereal-smelling cake out of the pan, it was time for a taste.

We each took a tentative forkful of the spongy cake. When my mouth closed on it, I first found it pleasant. Then, the aftertaste set in: bitter and soapy. Perhaps we had used too much perfume? Still, we ate the whole slice, and each saved another for the next day to see if the flavor would mellow overnight. Instead, it worsened. In fact, it was so terrible I spit it out, letting the bite of cake drop from my open mouth into the trash: “Blaaaag!”

Perfume cake was not a success in execution. But the idea of it still inspired us: there is room in the world for more flavors of cake than vanilla, almond and the occasional lemon! Herbal Alchemy offers unusual extracts in unique vintage bottles: pistachio, blackcurrant tea, and chocolate mint, among others. And you don’t have to look too much further to find beautiful bottles of kumquat, lavender and rose extracts, any of which would enhance the adapted recipe below.

Perfume Cake

Adapted from Victorian Cakes by Caroline B. King
Recipe by Jessica Reed

1 stick unsalted butter, softened
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup milk
6 whites from large eggs, at room temperature
1 1/2 teaspoons uniquely flavored extract, or more or less to taste

Preheat the oven to 350 degrees. Liberally butter a 10-inch, 12-cup tube pan.

Sift together the flour, cornstarch, baking powder and salt. Set aside.

Measure the milk and add the flavoring. Set aside.

Cream the softened butter with the sugar until fluffy. On low speed or by hand, mix in the dry ingredients in three parts, alternating with the fragrant milk, beginning and ending with the dry. Set aside.

Whip the egg whites to a stiff peak. Gently fold into the cake batter, mixing thoroughly but with a light hand.

Spoon batter into the pan, smoothing the top.

Bake 30-35 minutes until the top is lightly browned, edges are pulling away from the pan, and a tester comes out clean.

Dust liberally with powdered sugar.

To learn more about Jessica and her work, follow her blog Cake Walk and pick up a copy of The Baker’s Appendix, her handy reference booklet and a must for every home baker.

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  • FieldsOfVintage

    Fields Of Vintage from FieldsOfVintage said 5 years ago

    Sarah Lohman, I love reading your blog and I find it refreshing to know the many historic tidbits you include in your recipes. Very insightful.

  • WildRoseAndSparrow

    Liana from WildRoseAndSparrow said 5 years ago

    Sounds exciting and delicious! I'd love to give this recipe a try! I'd pair this cake with a topping of spun sugar fairy floss or candied rose petals. I'd definitely be curious to give some of my favorite perfumes a go! Viktor and Rolf's Flowerbomb for a spicy sweet flavor, DKNY's fresh green apple or the ever-chic chanel, filled with the sunsoaked scents of the flowers of Grasse... delicieux! :)

  • thedelhistore

    thedelhistore from theDelhiStore said 5 years ago

    Sounds so tempting! Will try it out, Thanks for sharing!

  • mattyhandmadecrafts

    Matejka Max from NattyMatty said 5 years ago


  • NeatoKeen

    NeatoKeen from NeatoKeen said 5 years ago

    What a delightful post! Thank you for experimenting with the "real thing" and for discovering that unusual extracts are a better option :) I'm headed over to your blog for more reading...

  • MrsGingerandWasabi

    Marta DQ from tribomo said 5 years ago

    Sounds delicious!

  • Kashuen

    Kashuen Collectibles from Kashuen said 5 years ago

    Thank you for the recipe. I love to make dessert!

  • MegansMenagerie

    Megan from MegansMenagerie said 5 years ago

    This sounds wonderful!

  • ClassicMemories

    ClassicMemories from ClassicMemories said 5 years ago

    Love reading your posts. Each one is a treat.

  • readyshapes

    Readyshapes from Readyshapes said 5 years ago

    I love your writing and your Photos! Congratulations for it.

  • GreenChickenDesigns

    GreenChickenDesigns from GreenChickenDesigns said 5 years ago

    It looks sooooo good! We are most definitely going to try it! We love trying new things!

  • ReneeAMc

    Renee McWilliams from CharmNecklaces said 5 years ago

    The potential sounds great, but thanks for being honest about your outcome. ;)

  • VelvetRevived

    VelvetRevived from VelvetRevived said 5 years ago

    I always so enjoy reading about your excursions into culinary history and learning your reactions to tasting recipes from the past!! I'm wondering if perfume used to be made in a more natural way, more the way flavoring extracts would be now and that is why it may have been more pleasant to have made this with perfume than it turned out to be with current perfume. But I appreciate the inspiration for making unusual cake flavors!! Fantastic post!!

  • Mannazme

    Keith And Olga from FishOutStore said 5 years ago

    Аppetizing article ☺

  • JPerezArt

    Jeannette Perez from JPerezArt said 5 years ago

    It sounds delicious. I gotta try this recipe, thanks.

  • BlueSeaPaintShop

    ACR from IntoTheBluePaintShop said 5 years ago

    This looks so good, I wish I was a better baker !

  • WoodsyWools

    ACR from WoodsyWools said 5 years ago

    I'd like to improve my baking skills this year. This would be a good one to try!

  • clonicoll

    Chloe from TheGreyBanana said 5 years ago

    Looks like a delicious adventure. I LOVE food history - so fascinating!

  • BambuEarth

    Amber from BambuEarth said 5 years ago

    This would be a really fun experiment! Such a nice break from the traditional flavors we are used to ♥︎♥︎♥︎

  • aostudio9

    Adrienne from DabAndDabble said 5 years ago

    I think you might have had better success using edible flowers. You could probably infuse the edible flowers in some vegetable oil, much like you would if you're infusing oil with herbs like rosemary or tarragon (also quite fragrant). Nature has plenty of non toxic alternatives to try!

  • julietmatthews

    Juliet Matthews from FabulousLittleGifts said 5 years ago

    Oh YUM! I love making cakes with rosewater, orange blossom water and real flowers in them too - edible ones of course -and always chopped very finely; - real rose petals sweet violets and leaves of lemon verbena and there are many other more unusual ones.

  • dabsh01

    Sharmila Dabare from TopponcinonMore said 5 years ago

    Very Neat! I am a novice to this, but I would certainly would give this a try...

  • treasurebooth

    Kelly from treasurebooth said 5 years ago

    Enjoyed this article. Reminded me of the time my sister and I tried to make perfume from stewed backyard cherry blossoms--the results were pretty awful to say the least! I think VelvetRevived is correct. Perfumes in the 19th Century were likely natural, i.e. essential oil based. I'm pretty sure that lab created/synthetic perfumes came along after Victorian Cakes was written. There is a really great book called Essence and Alchemy by Mandy Aftel if you're interested in learning more the history of perfume. I love to bake, but will definitely stick with food safe flavorings!

  • PrairieJane

    BAB from WildPerfume said 5 years ago

    I am going to try your idea :) I've been meaning to make lavender sugar cookies or short bread and hadn't thought of cake. This was a really wonderful post. The perfumes of olden days were pure plant essences so be sure to use real essential oils that are FCC, food safe and dilute them to at least 10%, if not more for consumption. There are a lot of them on the market! Many Aftel has superior oils, just fyi.

  • Dorinavdbrandeler

    Dorina van den Brandeler from DoriKri said 5 years ago

    I will def try this one out!! Grazie!

  • mytreasury

    Mia Blaz from MiaBlazdesign said 5 years ago

    since it is a manual work

  • melodieperfumes

    melodieperfumes from melodieperfumes said 5 years ago

    We love the delicious as well and have created many gourmand perfumery blends inspired by pastry and sweets. Who does not love the scent of violets, honey and vanilla!

  • celebrityatelier

    Lydia Atelier from LydiaAtelier said 5 years ago

    Great article!!! Looks yummy.

  • indigocanyonsoaps

    Indigo Canyon Soap Co. from INDIGOCANYONSOAPCO said 5 years ago

    What an intriguing post. I love all things history and homespun. I think I may have to try this as well. Really adore the embroidered cookbooks. Beautiful!

  • CharlotteAnneliese

    CharlotteAnneliese from CharAnnYarnCreations said 5 years ago

    Interesting article!

  • TheCuttingBoardShop

    Larry And Valeria from TheCuttingBoardShop said 5 years ago

    I enjoyed reading your post. I do understand your need to experiment with old timer's recipes. Since we started to offer the "Grandma cherished recipe" engraved on cutting board, we received many interesting handwritten, old recipes. I can just tell, that they are passionately cooked, baked and tweaked to perfection. One day I hope to have my culinary experiment with those. Cheers!

  • andreahardy2

    Andrea Hardy from thesunshack said 5 years ago

    I'm drooling...

  • andreahardy2

    Andrea Hardy from thesunshack said 5 years ago

    ...still drooling--yummy!!

  • ByBunni

    Bunni Russell from ByBunni said 5 years ago

    I want cake now ahhhhhh

  • muchandquick

    Kalisa L. from MuchandQuick said 5 years ago

    You can also get a "perfumed" flavor by gently warming the liquids for a recipe (water or milk) and steeping a tea bag in the liquid for a while. You should go longer than the suggested steep time to assure a stronger flavor. That's a fun way to get fruity and floral flavors without trying to figure out whether or not a perfume is edible!

  • aressa

    aressa from OriginalBridalHanger said 5 years ago

    Very interesting...I love this story, but must say, "Perfume Cake" does not really sound good to me right from the start. Kudos to you both for being brave enough to try it.... :)

  • InkNSkin

    Elizabeth Laneville from Siideways said 5 years ago

    Such a unique recipe and name! I for sure need to make this!

  • myjewelrystory

    Sunny Lee from JewelMango said 5 years ago

    I love this story

  • monnycat

    Monica C. from FieldandFauna said 5 years ago

    Fabulous. Such an interesting story! Would be great to use pure aromatic oils that are also safe to eat!

  • ginnypenny

    Susie Lee from GinnyPenny said 5 years ago

    What a fun experiment, and a funny story to tell now. I don't think I would give that a try for anything, but I'll check out the extracts, for sure (the edible ones that is). Great read!

  • cooljewelrydesign

    Pam Robinson from cooljewelrydesign said 5 years ago

    Absolutely loved reading this ... and just after I scoured Etsy with a search on homemade baked goods ... :-) This is a wonderful story! TY!

  • aegeansea

    Susy from aegeansea said 5 years ago

    Enjoyed reading your story! Please pass the cake!

  • kenthum

    May Cheang ✿✿✿ from MayCheang said 5 years ago

    Yum! Thanks for sharing your recipe.

  • Lousje

    Marlous P from Lousje said 5 years ago

    Yummmmm, looks delicious and sounds like a great recipe to try out! Thanks for sharing!

  • LoveButtons

    Julia K Walton from FireHorseVintageHQ said 5 years ago

    Ha!Ha! You never know until you try! I think the florals might work out better.

  • smilingrabbit

    Jessica from CreativeDollCrafts said 5 years ago

    Very unique idea!!

  • msbijouxbeads

    Cathy from msbijouxbeads said 5 years ago

    Loved reading your story, I also like trying out old handwritten recipes. I live near the home of a Lavender festival and each year the edible flower creations are amazing. That cake looks amazing, thanks for sharing!

  • i4modernart

    Nandita Albright from ContemporaryArtDaily said 5 years ago

    I saw your title and thought, "No way. She's actually made cake that smells like perfume?" I really wanted to see how this would turn out. I was hoping it would be tasty, but i guess it was too good to be true :(

  • dduzinskas

    Diana Marie D from DIANAMARIESROUND3 said 5 years ago

    This makes me so Hungry! I must go and bake this right now. Thanks for the recipe

  • bedouin

    Nicole from KarmaCodeOne said 5 years ago

    The presentation is intriguing and the website attached is beautiful to look through ~

  • divya090

    Divya Pahwa from divya090 said 5 years ago

    Such a great post! Thanks for sharing your story. What a pity the perfume cake didn't turn out well.

  • DeEscalaArt

    BEATRIZ DE ESCALA from DeEscalaArt said 5 years ago

    Love it..

  • prettymommabeauty

    Ekatrina Love from PrettyMommaBeauty said 5 years ago

    My essential oil perfumes would probably taste good-and not be poisonous! Bergamot-Rose cake? Now I want to try it!

  • Qmuro

    Qmuro from Qmuro said 5 years ago

    Hmm...yum..yumm..yummy! :D , Im hungry. Thank you for sharing.

  • salllman

    Gulabo from Cooldesires4u said 5 years ago

    Very Nice…!

  • MokiMinis

    Mo and Ki from MokiMinis said 5 years ago

    Sounds delicious! Thanks for sharing :)

  • florigander

    Rene from TrailingThread said 5 years ago

    Very Inspiring!

  • jasnagopic

    Jasna Gopic from JasnaHappyArt said 5 years ago

    Great article. Thanks for sharing.

  • BrassCatStudios

    Xeque Wales from BrassCatStudios said 5 years ago

    Closest thing I've tried is putting lavender into baked treats. I'm going to be infusing lavender and rose petals into coconut oil to try it out in baking (or raw treat experiments that don't require baking). I have to say I do love unique and floral flavors, but perfume may be a tad much for me depending on the ingredients. I have been reading and enjoying these posts... I myself delight in traditional food preparation. My niche is baking through many old fashioned methods, such as fermenting the dough or batter. It's healthier, and rises/cooks perfect every time!

  • franklanguage

    franklanguage said 5 years ago

    This reminds me of The Essential Oil Cookbook, which is based on the traditional Hunza diet. And of course, the essential oils used in in are bound to be absolutely non-toxic!

  • bottlebloomers

    Leanne Stock from ArtePlastique said 5 years ago

    Interesting take on cake. Fun read!

  • pink1608

    Samantha from WonderfullyEngraved said 5 years ago

    This looks amazing!

  • MyChouchou

    MyChouchou from MyChouChou said 5 years ago

    love your beautiful approach to baking/food and the history behind it : ) Food traditions are so important to preserve and pass on to future generations. I try to teach my kids as much as possible about their culinary scandinavian roots : )

  • PruAtelier

    Jeanne B from PruAtelier said 5 years ago

    What a sublime idea! I do remember back to my days in NYC, going to an Armenian restaurant where we indulged on a rose epicurean delight! I love the idea of exploring historic recipes and planning a special party around them!

  • MyWisteriaCottage

    MyWisteriaCottage from MyWisteriaCottage said 5 years ago

    The ladys of olden days did use flavor extract for perfume so it seems fair to turn it about. If you choose edible flowers and made your own infusions , you will likely create a masterpiece

  • fattybird

    Coco Berkman from StageFortPress said 5 years ago

    Brilliant...I think I would try Rosemary!

  • skylaboutique

    Wirat J. from SkylaBoutique said 5 years ago

    Wonderful gastronomic article. I love all little history behind the makings.

  • salllman

    Gulabo from Cooldesires4u said 5 years ago


  • caribbeanisland

    Magdalena Maria from DominicanPerfume said 5 years ago

    This is such a wonderful story, I actually have my own recipe of perfumed tea. Having 50% Arabian heritage perfumed food is really importan. I love this recipe I have to try it now! Thanks!!!

  • brnzmstnggrl13

    Christiane from GypsyHealingCottage said 5 years ago

    The reason it failed is b/c perfumes in the Victorian Era were alcohol tinctures. Herbs were steeped in alcohol for periods up to 6 weeks to withdraw the oils. When the herbs were done steeping, they were removed and the resulting tincture was used as perfume. Some is safe for consumption, others not so much. Better to do research before making your own tinctures.

  • GkArtStudio

    Konstantinos Gkikas from GkArtStudio said 5 years ago

    This article rocks! Thanks for sharing!

  • lilleilu

    Kätlin from PAPERandBEAUTY said 5 years ago

    It is something that I must try. Thank you!

  • Nikifashion

    Natalia from Nikifashion said 5 years ago

    Great story!

  • ArtisanSoapInVegas

    Cristy Ramos from ArtisanBathandBody said 5 years ago

    This is definitely something I should try. Thank you so much for sharing!

  • PrairieJane

    BAB from WildPerfume said 5 years ago

    Most essential oils you buy are not for internal use and some are downright toxic and can harm your vital organs. You need to use food safe or FCC essential oils. Just fyi.

  • natafish67

    RoyalCrownHandmade from RoyalCrownHandmade said 5 years ago

    Love your shop! Thanks for sharing! Congratulations on the feature!

  • exclusive72

    Valentina . from Exclusive72 said 5 years ago

    Very Nice!

  • anordicrose

    virginie lykins from anordicrose said 5 years ago

    What fun ! Reminds me of a silly competition some other girls and I had when we were in our teens... making soups with mystery ingredients and not telling anyone till they had eaten a plate full.... I stayed safe, adding only odd edibles, such as vanilla sugar, or fruits, and baking powder. But one girl took it too far, and announced at lunch that we did not need to brush our teeth today- she had added toothpaste in the soup !

  • QueensLegacy

    Stefeni Engebritson from TickyBooTeas said 5 years ago

    How lovely! I love your blog and will subscribe pronto!...How very interesting and wonderful this lady is. I must own copies of her cookbooks right away! Having had an historic tea shoppe, I too have a love for the historic recipes. I am happy to have found kindred spirits on favorite shopping site! Blessings!

  • gingerkidsart

    Krasi Kids Art from gingerkidsart said 5 years ago

    Great idea! Very fun read!

  • Artifanhas

    Bárbara Crespo from Artifanhas said 5 years ago

    Nhamy ! *.*

  • Archivia

    Archivia from Archivia said 5 years ago

    I love the romantic mystery and archaeology of this story. I can visualize and feel what the cake from the book probably smelled and tasted like....a strong smell of moist butter and sugar infused with a hint of lavender or violets or rosewater. I would love to try this.

  • lalunnaturals

    Lalun Naturals from LalunNaturals said 5 years ago

    Sorry, but the thought of ingesting synthetic aroma chemicals does not appeal to me at all, knowing how they are produced. On the other hand, essential oils, hydrosols (rosewater, orange blossom water) and edible flowers can perfume our palates and expand our repertoire beautifully (and SAFELY)!

  • carolemehta1

    Carole Mehta from TalkingPictureStudio said 5 years ago

    I am glad I read this as I now know what a historic gastronomist is!!! Yes, I like the idea of using rosewater and natural oils like many have said in their comments. As the saying goes, if at first it doesn't work out, try try again! I too will try the recipe. I am a big time baker, and just finished baking 48 madeleines.. major YUM!!

  • mfisk47

    Mara Fisk said 5 years ago

    Looks wonderful and what a unique idea!!

  • DanB1000

    D 'n' A Clay from DNAclay said 5 years ago

    Hungry now!

  • suemako

    Sue from SuesAkornShop said 5 years ago

    Wow, this is a must try!!

  • ElenaVorobey

    Elena Vorobey from ElenaVorobey said 5 years ago

    so appetizing :)

  • DrivingMissDaziCrazy

    Randy and mostly Angie from BornOnAFullBlueMoon said 5 years ago

    just toooo intriguing to not try, why not, why the heck not give it a try, after all some of my perfume's have been designed with cookies and cakes in mind, like sugar cookie and angel food cake just to name a few , the only two I happen to own, flower bomb sounds heavenly doesn't it or let's go back in time to grandmas old perfume by lanvin ? '' my sin'' I love this scent this one along with white shoulders gifted to us by lanvin co also am I correct in this the maker being lanvin ? guess I will find out when I try out the recipe thank's to the persons who set this blog in motion, bye for now, time to go make some cake and tea and savor the moment! then photograph and list, list, list...and hope I catch a nibble if not a bite. hahahaaa a comedian at 8:35 a.m. yike's! I love my love life too, randy's gonna start calling our bedroom the comedy club if I don't start losing weight but me? I'd just assume have my cake and eat it too if he call's me miss piggy one more time I just might have to consider hitting him with powerful ''love bombs'' until he call's me sweetheart or cupcake again yesterday I was forced to wear an extra long t shirt to cover up the fact that I couldn't zip or button up my blue jeans I guess he must have thought I wouldn't figure things out on my own but still I love having my cake and eating it too doesn't everybody, don't you? off to celebrate etsy land, exploration, with a hands on approach aha moments like these tea time is etsy time the two go hand in hand time t selkl time to shop better stop my replying to blogs or were all in troiuble is it a book yet? yikes! the only thing a pc cant do is bake that cake. better get on it then... bye for now...think I will take queen marie's advice .. eat some of the cake I baked in the rain yesterday.

  • pearliemae

    Jolene Oldham from PearlieMae said 5 years ago

    Here's a thought...put a tiny drop of perfume on a wooden toothpick and let it soak in, then put the toothpick in a jar with a hefty amount of powered sugar and let it sit for a few days, turning/shaking the jar occasionally. Let the perfume infuse the sugar that you will later dust (start with tiny bits of infused sugar and add until noticeable) on top of the unembellished cake. You only need a whiff as you take a bite of the cake to think you're eating the perfumed item. Just a theory. Great and interesting story!

  • CrudeThings

    lana guerra from CrudeThings said 5 years ago

    oh i love this!

  • JumpedUpStitcher

    Sid Winters from JumpedUpStitcher said 5 years ago

    Always love reading your posts and visiting your blog. Thanks for this one, even though I proboaly won't be trying the perfume trickster addition!

  • GoldenPotion

    Phaedra from GoldenPotion said 5 years ago

    I seriously need that book!!! I LOVE this post! That's almost identical to the basic cake recipe I used for my Persian Love Cake (Essence of Rose & Cardamom). As as perfumer and scent addict, I end up using essential oils and extracts in nearly EVERYTHING! I used Aftelier Chef's Essences (essential oils) for this cake: Thank you!

  • azargoogly

    Lynn from YarnUniques said 5 years ago

    Thank you for the recipe! Going shopping tomorrow morning!

  • naruettaya

    June from UtilizationLeather said 5 years ago


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