People often ask me which hundred-year-old recipes are my personal favorites. Well, one of my favorites is Baked Rhubarb with Orange. I first made that recipe in 2013, and have made it at least once (and often two or three times) each year since then. The recipe calls for mace. I recently needed so buy some more mace in order to make the recipe this year – and I had to go to three stores before I found it.
I was surprised how difficult it was to find mace. It is a commonly used spice in hundred-year-old recipes. Then, I realized that I seldom see it called for in modern recipes, so there may not be much demand for it.
Both nutmeg and mace are made from the seeds of the same tree. Nutmeg is the inner part of the seed, while mace is made from the outer membrane that surrounds the seed. Nutmeg has a warm, nutty flavor, while mace has a delicate, more complex flavor with hints of citrus, cinnamon, and pepper. Mace is more concentrated than nutmeg. Nutmeg can be substituted for mace. Happy Spicy Hour recommends substituting nutmeg for mace at a 2 to 1 ratio. For example, if a recipe calls for 1/2 teaspoon of mace, use 1 teaspoon nutmeg.
Often when old recipes were tweaked and updated by recipe authors and cooks over the years, nutmeg was substituted for mace. When I made a hundred-year-old recipe for Hermits Cookies, the recipe called for mace. Modern recipes for Hermits generally call for nutmeg.
Back to the Baked Rhubarb with Orange — I’m sure that I could have substituted nutmeg for the mace, and would have still loved the recipe; but I’m glad I persevered and found mace. Its bright, delicate flavor works wonderfully when making this delightful dish.
Here are some other hundred-year-old recipes that I’ve made over the years that call for mace:
I did not know that about Mace. I never had any, but it makes me think of a very strong taste or self-defense spray.
As I was working on this post, I realized that mace was also a self-dispense spray. I originally titled this post, “Why is Mace Less Popular Than It Once Was?,” then realized that I needed to clarify that I was writing about the spice, so I tweaked it to say, “Why is Mace a Less Popular Spice Than It Once Was?”
It can be confusing.
I’ll have to check at the co-op and report back! I don’t remember seeing it in ages.
It will be interesting to see if your co-op sells it.
I love mace. I bought it for an apple recipe years ago, but use it in other fall-flavor baking as well. The box is literally one inch square, and the mace is in a tiny plastic bag inside the box. Fun post, Sheryl.
Mace has a nice flavor that really brings out the best in some baked goods. It’s nice to hear that you enjoyed this post.
Funny how spices and foods fall in and out of use….. You really see it when you do a blog like this that reaches out 100 years to bring stuff forward.
It’s fascinating how food trends and fads ebb and flow across the years.
I actually have some mace. But I so rarely use it, I suspect it may be completely lacking in flavour now. I shall investigate …. thanks!
I probably should go through the spices in my kitchen, and see which ones are past the “best by” date printed on the jar. I’m sure I have a few that I should replace.
It’s no good blushing. We all do it! No harm done – just less tasty than we’d hoped.
I hadn’t realized that mace was hard to find now.
I have found herb savory has become hard to find. I know it was easy enough to find 10 years ago. I don’t remember seeing any recipes with savory now.
Now that you mention it, I also don’t remember seeing any recent recipes that call for savory.
I have never heard of this spice, but I did a quick search and it is carried in grocery stores here. I seldom use nutmeg, though, so pretty sure I would not need mace either. It was still fun to read about it and see the other recipes.
If you seldom use nutmeg, you probably don’t need mace since they have somewhat similar flavor profiles.
Looks delicious
The Baked Rhubarb with Orange is tasty.
I’ve noticed this as well. I have old recipes from my mother that call for mace and I had quite a search for it when I recently wanted to make one of them. I found it in a specialty shop. Your blog really highlights the many changes that have occurred over the last hundred years! Cheers.
It’s wonderful to hear that you enjoy reading this blog. I have a lot of fun doing it. I’m frequently surprised by how foods and recipes have changed across the years (and other times I’m surprised when some things haven’t changed).
This recipe is seasonal baking at its finest!
Rhubarb is a wonderful seasonal food.
We often use (whole) mace when making a pork or veal stew. If the taste becomes (too) present, we remove the mace from the stew, We buy it at our local supermarket and our local store with Indian food and spices.
I’ve never seen whole mace. It sounds lovely. I’m going to have to look for it the next time I visit an Indian/Asian food store.
This is what it looks like: https://cookanddrink.org/wp-content/uploads/2026/05/whole-mace.jpeg
Thanks for the link. It’s interesting to see what whole mace looks like.