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Mace Recipes

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Recipes Featuring Mace

  • Red Currant Marmalade
    6 pounds currants 1/2 pound raisins 6 pounds sugar 6 oranges 1/2 teaspoon mace 1/2 teaspoon cinnamon
  • Apple Toddy
    1 gallon apple brandy or whiskey 1 1/2 gallon hot water, well sweetened 1 dozen large apples, well roasted 2 nutmegs, grated 1/2 cup allspice 1/2 cup cloves Pinch of mace 1/2 pint rum
  • Pickled Plums
    4 pounds sugar 1 quart vinegar 1 ounce stick cinnamon 1 teaspoon whole cloves 1/2 teaspoon mace 6 pounds plums
  • Baked Calf's Head | Calf's head
    Calf's head Pepper Salt Cloves Mace Thyme Spoonful of butter Flour Bread crumbs 4 Tbsps wine Force-meat balls Hard boiled eggs
  • Eggless Loaf
    1 1/2 cups nuts 2 cups crumbs 1/2 teaspoon mace 1/4 teaspoon salt 1 tablespoon flour 2 tablespoons oil tomato enough to moisten vegetable flavoring
  • Cabbage Pickle
    Cabbage Salt 2 gallons strong vinegar 1 pint white mustard seed 4 ounces ginger 3 ounces black pepper 3 ounces allspice 1 ounce mace 1 ounce cloves 1 ounce turmeric 1 large handful horseradi
  • Soup a la Reine
    1 fowl Small knuckle of veal, cut up 4 quarts cold water 1 Tbsp salt 2 leeks 2 onions 3 sprigs parsley 2 blades mace 4 Tbsp butter Flour 1 pint stock 1 pint cream 4 egg yolks
  • Crab Bisque
    6 crabs 2 tbsps. butter 2 tbsps. onion 1 tsp. salt 2 tbsps. flour 2 cups milk 1/2 cup boiled rice cayenne and blade of mace
  • Rissoles of Lobster
    Boiled lobster meat, minced Pepper Salt Mace 3 Tbsp butter, melted Breadcrumbs 1 egg yolk, beaten
  • Green Pea Souffle
    1 can peas 1 small onion, grated 1/4 tsp salt 1 cup milk Pepper 1/4 tsp salt Paprika 1 1/2 Tbsps butter 1 1/2 Tbsp flour 2 eggs Mace

About Mace

  • Some cooks will add strands of mace to a dish for flavor and then remove after cooking
  • Ancient chinese and indian cultures used mace to help the nervous system and digestive system
  • Mace is higher in vitamin C than nutmeg (the inner part of the seed)
  • Mace is indigineous to the Maluku Islands of Indonesia, also called the Spice Islands
  • To prepare mace, the red shell of nutmeg is removed and dried for about two weeks until it changes to a lighter color
  • Mace has a warm flavor and smells similar to nutmeg
  • In most cases you can substitute nutmeg for mace as the flavor is similar
  • Mace is a spice that is derived from the outer cover of the Nutmeg seed
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