succade
(sʌˈkeɪd)
Also 5 socade, 6 sukcade, 7 succad.
[a. AF. sukade (15th c.) = OF. (north-eastern) succade, also chuc(c)ade, of uncertain origin (see -ade 1 c): cf Du. sukade, G. succade. See also succate and sucket.]
Fruit preserved in sugar, either candied or in syrup; pl. sweetmeats of candied fruit or vegetable products.
| 1463 Mann. & Househ. Exp. (Roxb.) 217 Item, in a pott off socade, ij. d. 1502 Priv. Purse Exp. Eliz. York (1830) 43 A present of oranges and sukcades. 1542 Boorde Dyetary xix. (1870) 278 The rootes of Alysaunder soden tender and made in succade. 1597 Gerarde Herbal ii. cclxvi. 650 [The root of elecampane] is especially preserued by those that make succade and such like. 1690 Child Disc. Trade (1698) 112 Italian, Spanish, Portugal, and French commodities viz. oil, wine, fruit, sugar, succads, shoomack. 1719 De Foe Crusoe i. (Globe) 195, I found two Pots of very good Succades, or Sweet-meats. 1821 J. Smyth Pract. Customs 244 The peel of Citron preserved in sugar, and all other moist sweetmeats not particularly enumerated in the table of duties, are denominated Succades. 1836 in R. Ellis Customs (1840) IV. 292 Peaches..even, although they may be dry, if sugar has been the material of preservation, they must be treated as succades. 1863 Act 26 Vict. c. 22 Succades, including all Fruits and Vegetables preserved in Sugar, not otherwise enumerated. |
b. succade gourd, the vegetable marrow.
| 1866 Treas. Bot. 358/2 The Egg-shaped or Succade Gourd, or Vegetable Marrow, Cucurbita ovifera succada. |