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Title: Rbenkraut (Rhenish Homemade Sugar Beet Syrup)
Categories: German
Yield: 1 Recipe
| 1 | kg | Sugar Beets |
Wash, brush and peel the sugar_beets, cut them into small cubes or slices. Boil in only as much water as absolutely needed until cooked.
Shed on a suitable thin cloth and squeeze out thoroughly. Pour the juice into the pot again and boil the juice at medium heat on stirring all the time until its consistency is honey-like.
Pour the hot Rbenkraut into twist-off glasses and keep it where you like. It does not get spoiled - even after years.
It is very tasty on buttered sandwiches. Do not put a buttered knife into the Rbenkraut glass, as Rbenkraut is as sticky as Molasses is and the butter would remain as marbled stripes in the glass. Posted by Anne Caldas in April 1997.
From: Anne Caldas Date: 26 Apr 97 National Cooking Echo Ä
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