Well, it’s really zucchini bread season, with grated nutmeg among the spices (*):
Having recently bought a very sharp grater, I hauled out a small vise to save my fingertips:
The dark lunette comes from a previous clamping attempt; it takes a while to find the most secure pin arrangement.
Grate a flat:
I’ve always enjoyed the surprisingly intricate patterns inside what looks like a bland nut.
Flip it over, flatten the other side, and grab it in an even smaller vise:
In truth, that vise is intended for small cylinders, not flattened nuts, but I figured it’d suffice for light-duty use. Grate parallel to the vise screw, reclamp as needed, and it worked out reasonably well.
Eventually, you have a pile of powder and one cubic nutmeg:
I’m sure there’s a way to grate the remaining cube, but I’m unwilling to shred my fingertips.
Tip the powder into a small jar and repeat as needed. Each nutmeg produces about 5 grams and I did three of the things this time.
(*) We omit the cloves and knock the sugar down by half. Your tastes will surely differ.
Update: Mary’s recipe!