Recipe: beet sugar information

==Information==

There are four main beet varieties:
* the sugar beet/Sugarbeet, from which most of our white sugar is processed;
* the mangold/Mangel-wurzel/Fodder beet/ Mangel/stock beets, harvested for livestock feed;
* the leaf beet/Swiss chard/Silver beet/Chard, which is grown for its greens and
* the common beet/garden beet/Beetroot,

SUGAR BEET WINE
3 lb. sugar beets
1 1/2 lb. sugar
1 oz. bruised ginger
9 pints water
yeast
nutrient
wash and slice the beets. boil with the ginger in 7 pints of water for 1 1/2 hours. press and strain the beets,add the rest of the water,sugar and boil for 3/4 hour. allow to cool. add yeast and nutrient.

R BENKRAUT (Rhenish Homemade Sugar Beet Syrup)
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.

[Sugar beet syrup (R benkraut)
sugar beets
Wash the sugar beets and cut them into pieces of the size of a finger. Cook them. Then steam them for several hours at 105 C. Squeeze out the such produced sugar beet mash under high pressure and boil down the sugar beet juice until it has the consistency of honey.]