Mace is a fine membrane that surrounds nutmeg and has a similar, although somewhat milder flavor.
half a teaspoon
A blade of mace is typically equivalent to about 1/8 to 1/4 teaspoon of ground mace. The flavor of ground mace is more concentrated than that of whole blades, so it's important to adjust measurements accordingly when substituting. Generally, you can use ground mace in smaller amounts to achieve a similar taste in recipes.
Ground mace is the outter covering of the nutmeg fuit; it has a lighter sweeter taste.
mace - Gadha
Fred Mace's birth name is Mace, Frederick.
Patsy Mace's birth name is Patricia Mace.
Mace Matiosian's birth name is Mace J. Matiosian.
Jason Mace's birth name is Jason Richard Mace.
Paul Mace's birth name is Paul Nicholas Mace.
Raymond Mace's birth name is Raymond Arthur Mace.
Warren Mace's birth name is Warren Kenneth Mace Jr..
Mace is the outer covering of nutmeg, and is lighter in taste and color than the interior of the nutmeg. It's mostly used in baking, especially cookies. Buying whole nutmegs and gently grating the hard shell is much cheaper than buying ground mace, which has a short shelf life and is not often called for in recipes.