The dark, viscous molasses remaining after maximum extraction of sugar from raw sugar cane, used in manufacturing and cattle feed. (noun)
A mixture of spirituous liquor (usually rum) and molasses. (noun)
Bad port wine; any common wine of the Mediterranean. (noun)
Examples of word blackstrap
The third boiling produces what we both apparently call blackstrap molasses, which is very dark and somewhat bitter, and which health-food advocates think is heaven on earth, although it is more often used to feed cattle.
The red wine was called blackstrap and was sour, while the insipid white was called Miss Taylor, a name that puzzled Sharpe until he saw the label on one of the bottles: Mistela.
Avoid using blackstrap, which is less sweet and has a stronger flavor than dark molasses.
My family has not forgiven me yet, but perhaps if I make these, that will smooth things over! why so much baking soda? browning effect? because there's not that much molasses (acid). and it's only 4 cups flour. somebody enlighten me! oh and for your molasses question - depends if you want the stronger molasses flavor. robust is probably what is more commonly referred to as blackstrap molasses. the light stuff I think tastes too light for something like a ginger cookie, I think. and given there's only 1/2C of molasses in this recipe to go along with 2 C of regular sugar, I'd def say go for the robust.
The white rum found in the traditional Daiquiri would be too easily overwhelmed by the bold liqueur, so he used a robust " blackstrap " rum made from molasses.
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