noun a candied fruit peel, especially citrus peel
Succade refers to the preserved rind of fruit, typically citrus fruits like oranges and lemons.
Succade is used as an ingredient in fruitcakes, puddings, and other desserts.
Succade is a candied citrus peel used in baking and confectionery.
In French cuisine, succade is often used in traditional recipes like candied fruit tarts.
Succade was commonly used in medieval and Renaissance cooking for sweetening and flavoring dishes.
Succade can be used in writing about historical recipes or food history, particularly in articles or books discussing traditional methods of preserving fruits.
Chefs may use succade as an ingredient in baking or pastry making, often in recipes for fruitcakes, stollen, or other traditional desserts.
Food historians may research and write about the history of succade and its use in different culinary traditions throughout the centuries.