304 mace recipes

Traditional German Pfeffernusse cookies with five warm spices, candied citron, and lemon. Tiny spiced rounds that dry overnight and ripen for days before eating.

Pimiento sweet pickles made with 24 red bell peppers brined overnight and simmered in a spiced vinegar syrup with cloves, cinnamon, allspice, mace, and mustard seeds.

Welsh batch scone baked as one round and scored into wedges, spiced with cinnamon, ginger, and mace, studded with raisins and dates. Traditional teatime bread.

Vegan mincemeat pie uses steamed tempeh as the meat-free base alongside apples, raisins, currants, dates, pecans, and maple syrup. Whole wheat pastry crust keeps the holiday classic plant-based.

Chewy molasses drop cookies loaded with candied fruit and warm spices like cinnamon, mace, nutmeg, and allspice. These colorful Christmas Jewels look like stained glass on a cookie platter.

Individual oyster casseroles baked in sherry-cream sauce with tomato soup, green peppers, and a hint of mace. Bubbly, elegant, and ready in an hour.

Traditional steamed plum pudding with dark and golden raisins, currants, breadcrumbs, and warm spices. Flambeed with rum and served with zabaione sauce.

Traditional British Christmas plum pudding: a dense steamed pudding rich with suet, dried fruit, candied orange, and brandy. Made weeks ahead to mellow, then reheated and flamed for the holiday table.

Creole-style crabmeat patties baked in ramekins with mushrooms, pimiento, cream, and buttered breadcrumbs. Rich, old-world elegance with a cayenne kick in every spoonful.

Traditional holiday fruitcake loaded with raisins, currants, citron, and pecans, enriched with sherry, honey, and orange marmalade. Baked low and slow, best after aging.

Moist persimmon bread studded with walnuts and raisins, lightly spiced and finished with a touch of bourbon. The persimmons keep the loaves tender for days.

From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted.

Christmas kuchen bakes a buttery yeast bread scented with lemon, orange, mace, and coriander, then ribbon-tied for gifting. German-inspired holiday loaf that freezes for two months.

Creamy winter butternut squash soup blended with applesauce, half-and-half, and ground toasted walnuts. Warm and silky in 20 minutes using pre-pureed squash for a fast weeknight dinner.

Hand-chopped pork seasoned with garlic, bay leaves, and warm spices, stuffed into casings, then hickory-smoked for authentic Cajun andouille from scratch.

Homemade curry powder toasted in the oven with fenugreek, cardamom, coriander, cumin, mustard seeds, cloves, and cinnamon, then ground with turmeric, mace, and cayenne.