Mace Recipes
517 Recipes Next Page >>Recipes Featuring Mace
- Mock Turtle Soup | Beef, boiled & finely chopped
Beef, boiled & finely chopped Potatoes Mace Cloves Cinnamon Parsley Thyme Spice Celery seed 10 hard boiled eggs Pepper Salt Flour Brandy Wine - 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 - 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 - Ripe Muskmelon Preserves
Muskmelons, peeled & sliced Salt Alum Ginger tea Sugar Mace Sliced ginger or lemons - Duchess Soup
2 carrots, cubed 2 onions, chopped 1/3 cup butter 4 tablespoons flour 1 quart chicken stock 2 blades mace 1 teaspoon salt 1/8 teaspoon pepper 2 cups scalded milk 1/2 cup Parmesan cheese, grat - Peaches No. 1 | 2 pounds of peaches
2 pounds of peaches 1 pound of sugar 1/2 pint of vinegar 1 ounce of cloves 1/2 ounce of mace - Sweet Pickled Blackberries
3 pounds sugar 2 cups vinegar 5 pounds blackberries, stemmed 2 sticks cinnamon, broken 2 teaspoons whole cloves 6 blades mace Half a nutmeg, grated - 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
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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