Syrup
Rübensirup
S tier
Rübensirup is the German-Dutch sugar-beet juice concentrate: thick, dark, malty-caramel, spread on bread or used in rye baking. Grafschafter and similar tins are the reference. It is beet, not cane molasses—less bitter, more malt. A knife of it on brown bread is breakfast. In pumpernickel it adds colour and moisture. Do not expect blackstrap's iron.
Track this ingredient
Unit
Characteristics
Preparations
Brown BreadRye BakeSpread
Traits
Beet JuiceGerman Dutch TinLess Bitter Than CaneMaltMalty CaramelNot BlackstrapPumpernickelTin
History
DE
Rhineland beet-sugar plants packed leftover juice as Rübensirup for the table.
DE
The tin of Rübensirup became a western German and Dutch pantry staple.
Export tins explained beet syrup to cooks who only knew cane molasses.