All measurements are in centimeters (cm).
For approximate inch sizes simply multiply by 0.4 (or divide by 2.54).
50 g each #31 wine red and #02 ecru
Anchor embroidery thread 1 skein #02.
7-8 mm [size 10½-11] double-pointed needles, one 4.5-5.5 mm [size G7-I/9] crochet hook, or size to obtain gauge,
plus one blunt embroidery needle.
Accessories: 1 golden heart button, about 10 x 10 cm pure wool felt in red about 2 mm thick.
12 sts. and 18 rows/rounds st-st, each to 10 cm [4”].
In Jacquard technique P1 in wine red; then alt K2 ecru, P2 wine red, end with K2 ecru, P1 wine red.
Stockinet stitch (st-st):
K RS rows; P WS rows; in rounds K all sts
Work in st-st 1 st. wine red, then alt 2 sts. ecru, 2 sts. wine
red, end with 2 sts. ecru, 1 st. wine red.
Cast on 32 sts. wine red and K 3 rounds, then work 6 rounds rib patt. Cont in st-st 20 rounds ecru, 2 rounds Jacquard patt and 2 rounds wine red = leg about 18 cm in length. Work foot in st-st foll Sock Guide. For round heel work short rows in wine red with double sts. over the 6 sts. on
either side. After the heel work another 10 cm = 2 rounds wine red
Jacquard patt, then work toes in wine red, working dec as given in Sock Guide. After 1st dec round, dec on 3rd round once, on every 2nd round twice and on every round twice. Bring yarn through rem sts. and fasten off. Darn away thread. Crochet a hook at the edge of center back as foll:
attach yarn, crochet 11 ch and 1 sl-st into sock edge, 1 turning ch, then crochet sc (UK = dc) into the ch, end with 1 sl-st in edge of sock.
Cut a felt heart using the template below and sew onto the sock carefully with 3 threads of embroidery yarn using running st. Sew a button to center of heart, see also photo.