tag:blogger.com,1999:blog-24170237.post7856313946391246885..comments2024-03-24T01:15:08.693+10:00Comments on The Old Foodie: Enough Mace.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-24170237.post-22430347418019447272010-02-16T23:21:21.962+10:002010-02-16T23:21:21.962+10:00Mace certainly isn't in heavy use in Belgian c...Mace certainly isn't in heavy use in Belgian cuisine anymore, although you can find it in specialised stores. It's called 'foelie' here (from the Latin folium, meaning membrane or leaf). <br /><br />It's in heavy use in 17th century cookbooks (I'm not sure about later recipes), but so far I'm afraid I've been less than authentic in replacing it with regular nutmeg...Barthttps://www.blogger.com/profile/02210408185492780128noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-11020272612906384502010-02-16T07:12:28.200+10:002010-02-16T07:12:28.200+10:00Perhaps it's just an American thing, but I use...Perhaps it's just an American thing, but I use mace in almost any dessert involving pumpkin or apples. It's generally used along with cinnamon, regular nutmeg, and cloves or allspice.Unknownhttps://www.blogger.com/profile/05435459731131025730noreply@blogger.com