Also 5 socade, 6 sukcade, 7 succad. [a. AF. sukade (15th c.) = OF. (northeastern) 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.
