Recipes with mace
262 recipes
Beef Soup with Liver Balls
Beef soup with liver balls: short ribs simmered into a rich, skimmed broth with carrots and tomatoes, then dropped with tender liver dumplings seasoned with marjoram and mace. Old-world comfort in a bowl.
Hollandse Kippesoep (Spiced Chicken Soup)
Dutch spiced chicken soup (Hollandse Kippesoep) slow-simmered with mace, cloves, rosemary, and thyme. Rich bone broth with vermicelli and tender pulled chicken.
Southern Oyster Soup
Elegant Southern oyster soup with two dozen oysters simmered in their own liquor, finished with scalded milk, butter, and a whisper of mace. Ready in 30 minutes, served piping hot.
Chestnut Broth with Soft Spices
Velvety pureed chestnut soup kissed with cinnamon, nutmeg, and mace. This warming vegetarian broth comes together in 35 minutes with a silky milk finish and bright lemon squeeze.
Parsnip Cakes
Irish parsnip cakes mashed with butter and a pinch of mace, breaded and fried golden. Crisp outside, sweet and creamy inside. A traditional cool-weather side or vegetarian main.
Crockpot Crab Soup
A savory crab soup made with flaked crab meat, light cream and a bit of dry sherry.
Basic British Sausage/ From Floyd on Britain & Ireland
Homemade British pork sausages with nutmeg, cloves, mace, and thyme from Keith Floyd's cookbook. Stuff into casings or coat in breadcrumbs for a proper banger from scratch.
Pride of Erin Soup
Pride of Erin soup is an Irish cabbage and potato soup with mace, blended almost smooth and served with whipped cream and Parmesan. A creamy, comforting soup with subtle spice from ground mace.
Peach Pizza Pie
Peach pizza pie: a 12-inch shortbread crust topped with fresh peaches and a currant-jelly orange glaze, finished with whipped cream. A summer dessert dressed up like a fruit tart.
Homemade Pickled Herring
Homemade pickled herring fillets simmered in a sweet-spiced vinegar brine with cinnamon sticks, allspice, mace, peppercorns, cloves, and onion. A traditional German preparation made for big batches.
Mom's Smooth Split Pea Soup
Smooth pureed yellow split pea soup with potato, celery, caraway, mace, and bay leaf. A vegan family-recipe soup with subtle warm spice notes setting it apart from typical green split pea.
Acorn Squash Soup with Corned Beef & Walnuts
Hearty and very meaty with the crunch of earthy walnuts.
Banbury Cake
Traditional English Banbury cake made with yeasted dough, currants, and warm spices like nutmeg, cinnamon, cloves, and mace. A rich, buttery spiced cake from Oxfordshire.
Apple Upside-Down Cake
Spiced apple rings baked in brown sugar and warm spices, then flipped to reveal a glistening caramelized topping on this classic upside-down cake.
Mushroom Ketchup
Mushroom ketchup, a Victorian-era umami bomb of salted fresh mushrooms and dried boletus simmered with vinegar, warm spices and sherry. A shelf-stable savory condiment worth the two-day project for real depth.
Mushroom Ketchup
Mushroom ketchup, a Victorian-era umami bomb of salted fresh mushrooms and dried boletus simmered with vinegar, warm spices and sherry. A shelf-stable savory condiment worth the two-day project for real depth.
Beef soup with liver balls: short ribs simmered into a rich, skimmed broth with carrots and tomatoes, then dropped with tender liver dumplings seasoned with marjoram and mace. Old-world comfort in a bowl.
Dutch spiced chicken soup (Hollandse Kippesoep) slow-simmered with mace, cloves, rosemary, and thyme. Rich bone broth with vermicelli and tender pulled chicken.
Elegant Southern oyster soup with two dozen oysters simmered in their own liquor, finished with scalded milk, butter, and a whisper of mace. Ready in 30 minutes, served piping hot.
Velvety pureed chestnut soup kissed with cinnamon, nutmeg, and mace. This warming vegetarian broth comes together in 35 minutes with a silky milk finish and bright lemon squeeze.
Irish parsnip cakes mashed with butter and a pinch of mace, breaded and fried golden. Crisp outside, sweet and creamy inside. A traditional cool-weather side or vegetarian main.
A savory crab soup made with flaked crab meat, light cream and a bit of dry sherry.
Homemade British pork sausages with nutmeg, cloves, mace, and thyme from Keith Floyd's cookbook. Stuff into casings or coat in breadcrumbs for a proper banger from scratch.
Pride of Erin soup is an Irish cabbage and potato soup with mace, blended almost smooth and served with whipped cream and Parmesan. A creamy, comforting soup with subtle spice from ground mace.
Peach pizza pie: a 12-inch shortbread crust topped with fresh peaches and a currant-jelly orange glaze, finished with whipped cream. A summer dessert dressed up like a fruit tart.
Homemade pickled herring fillets simmered in a sweet-spiced vinegar brine with cinnamon sticks, allspice, mace, peppercorns, cloves, and onion. A traditional German preparation made for big batches.
Smooth pureed yellow split pea soup with potato, celery, caraway, mace, and bay leaf. A vegan family-recipe soup with subtle warm spice notes setting it apart from typical green split pea.
Hearty and very meaty with the crunch of earthy walnuts.
Traditional English Banbury cake made with yeasted dough, currants, and warm spices like nutmeg, cinnamon, cloves, and mace. A rich, buttery spiced cake from Oxfordshire.
Spiced apple rings baked in brown sugar and warm spices, then flipped to reveal a glistening caramelized topping on this classic upside-down cake.
Mushroom ketchup, a Victorian-era umami bomb of salted fresh mushrooms and dried boletus simmered with vinegar, warm spices and sherry. A shelf-stable savory condiment worth the two-day project for real depth.
Mushroom ketchup, a Victorian-era umami bomb of salted fresh mushrooms and dried boletus simmered with vinegar, warm spices and sherry. A shelf-stable savory condiment worth the two-day project for real depth.
