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Mace Recipes

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Recipes Featuring Mace

  • Gravy for General Use
    1 lb lean beef, cut in small pieces 12 cloves 24 peppercorns 6 blades mace Nutmeg Pepper Salt 1 1/2 pints water
  • Red Currant Marmalade
    6 pounds currants 1/2 pound raisins 6 pounds sugar 6 oranges 1/2 teaspoon mace 1/2 teaspoon cinnamon
  • Fish - Caveached
    Fish Pepper and salt Flour Oil Vinegar Little garlic Mace Whole pepper Onions
  • Jumbles | 1 lb flour
    1 lb flour 3/4 lb butter 1 lb sugar 3 eggs Mace
  • 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
  • Hermits
    3/4 cup butter 1 cup brown sugar 2 eggs 3/4 teaspoon soda 1 tablespoons hot water 2 1/2 cups flour 1/2 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon each, clove, mace and nutmeg 1 cup raisin
  • Molasses Cup Cake
    1-1/2 cups butter 2 cups brown sugar 1 cup molasses 1 cup milk 5 cups flour 4 eggs 1 tsp baking soda 1 Tbsp ginger 1 tsp cloves 1 tsp cinnamon 1/2 tsp powdered mace 1 cup raisins, seeded 1
  • 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
  • Creole Soup
    1 onion, sliced 1 Tbsp butter 1 can tomatoes 1 carrot, thinly sliced 3 sprigs parsley 1 small sprig thyme 1 blade mace 3 cloves 2 quarts boiling water 2 ounces rice salt & pepper to taste

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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