MACE

is the inner covering which envelopes the nutmeg. It closely resembles a lacerated membrane, being blood-red and somewhat fleshy when fresh. It is prepared for the market by being carefully flattened out and dried for several days in the sun, much of it becoming red-yellowish during the process. It is used both in "blade" and ground form to spice soups, sauces, puddings, etc., its flavor closely resembling nutmeg, but being, to many tastes, even more pleasing. It also furnishes a strong, yellow, volatile oil, and a red, buttery, fixed oil which, mixed with other substances, is known as Nutmeg Balsam.

The bulk of the supply comes from Banda (the best), Penang, Singapore, Celebes and, though only to a comparatively small extent, the West Indies. Care should be taken to choose that with a deep orange color and clear, transparent, wax-like appearance. Dull looking parcels are not desirable.

"Macassar," "Papua," and "Bombay" mace are fictitious titles sometimes given to a wild product, the mixing of which with cultivated mace is rated as adulteration.

U. S. Standard Mace contains not less than 20% and not more than 30% of nonvolatile ether extract; not more than 3% of total ash; not more than 5% of ash insoluble in hydrochloric acid and not more than 10% of crude fibre.

Mace should be always kept in air-tight glass bottles or tin boxes.

added by the pass

Recipes that use mace

51 dishes across the Historical Foodie library call for mace.

The Epicurean · 33

No. 105 Meat Jelly with Gelatine Gelee de Viande a la Gelatine
No. 114 Cooked Marinade Marinade Cuite
No. 115 Raw Marinade Marinade Crue
No. 12 To Braize or Poeler, Smother or Sauter Pour Braiser, Poeler, Etuver ou Sauter
No. 1245 Salmon Marinade Sauce Saumon a la Sauce Marinade
No. 1329 Ribs of Beef a la Bristed Cotes de Boeuf a la Bristed
No. 1340 Rump of Beef, Bourgeoise Style Pointe de Culotte de Boeuf a la Mode Bourgeoise
No. 168 Spices, Aromatics, and Seasonings for Cooking Purposes Epices, Aromates et Assaisonnements pour la Cuisine
No. 1697 Lamb Haslets Marinated Fraissure d'Agneau a la Marinade
No. 1787 Ham a la Benedict or with Jardiniere Roasted Jambon Roti a la Benedict ou a la Jardiniere
No. 1788 Ham a la Leonard-Boiled Jambon Bouilli a la Leonard
No. 1791 Ham with Spinach-Boiled Jambon Bouilli aux Epinards
No. 182 White Stock for Meats and Vegetables Blanc pour cuisson de Viandes et Legumes
No. 2618 Wild Boar's Head, Decorated Hure de Sanglier Decoree
No. 277 Puree of Pigeons or Wild Squabs a la Waleski Puree de Pigeons ou de Pigeons Ramiers a la Waleski
No. 3238 Fruit Cake Gateau aux Fruits
No. 327 Mullagatawny Soup, Indian Style Potage Mullagatawny a l'Indienne
No. 352 Preparation of a Green Turtle Weighing One Hundred Pounds Preparation d'une Tortue pesant cent livres
No. 354 Mock Turtle or Calf's Head, Clear Soup Soupe Fausse Tortue ou Tete de Veau au Clair
No. 3567 Muffs a la Dejazet, Venus Cream Manchons a la Dejazet, Creme Venus
No. 391 Hot Aspic Essence, Clear and Thickened Essence d'Aspic Chaude Claire et liee
No. 419 Mirepoix Stock and Dry Mirepoix Fond de Mirepoix et Mirepoix Seche
No. 420 Poeler Stock for Cooking Fowl or White Game Meat Fond de Poele pour Cuire la Volaille et le Gibier Blanc
No. 452 Crab Sauce Sauce aux Crabes
No. 456 Curry Sauces, Indian and with Apples Sauces au Kari, a l'Indienne et aux Pommes
No. 499 Sauce a la Milanese Sauce a la Milanaise
No. 552 Turtle Sauce, Fat and Lean Sauce Tortue Grasse et Maigre
No. 636 Ziska Sauce, Parisian Sauce for All Foods Sauce Ziska, Sauce Parisienne pour tous Mets
No. 776 Red and White Cabbage, English Style, and Marinated Cauliflower Choux Rouges et Choux Blancs a l'Anglaise et Choux-Fleurs Marines
No. 787 Herring, Shad or Mackerel, Marinated Harengs Alose ou Maquereau Marines.

365 Dishes of All Nations · 14

Cooking in Old Créole Days · 4

… and 3 more recipes use mace.