The word succade is most probably derived from the Latin succidus, but according to others the name may have originated from the Hebrew word sukkah, the temporary booth that Jews build on the holiday of Sukkot. While the word Succade was widely used in German, today it is usually called Zitronat. It has been around since the 14th century. After partial de-salting and boiling to soften the peel, it is candied florentine cannoli a strong sugar solution.

The candied peel is sun-dried or put up in jars for future use. The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, thereby preventing the growth of spoilage microorganisms. In the Eastern Bloc, ersatz succade and orangeat were prepared from unripe tomatoes and carrots respectively, as citrus fruits were scarce goods that could not be produced domestically. A citron halved and depulped, cooked in sugar.

Recipes vary from region to region, but the general principle is to boil the fruit, steep it in increasingly strong sugar solutions for a number of weeks, and then dry off any remaining water. The high sugar content of finished glacé fruits inhibits the growth of microorganisms, and glacé fruits will keep for a number of years without any additional methods of preservation. The Fyrst Boke of the Introduction of Knowledge. The Queen of Subtleties By Suzannah Dunn. The dictionary of trade products, manufacturing, and technical terms”. A New English-German and German-English Dictionary: German and English”.

Food, Facts, and Trivia — Candied Fruit”. Britannica Online Encyclopedia — Candied Fruit”. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources.

Italian for all kinds of ice cream. In English, it specifically refers to a frozen dessert of Italian origin. In the Italian language, gelato is the generic word for ice cream, independent of the style, so every kind of ice cream is referred to as gelato in Italian. In the English language, however, the word gelato has come to be used to refer to a specific style of ice cream derived from the Italian artisanal tradition. In 1295, Marco Polo returned to Venice from China with a recipe similar to sorbet. Cosimo Ruggeri, Bernardo Buontalenti, and Catherine de’ Medici were contemporaries.