To make Succade of Peels of Oranges and Lemons
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from The Treasurie of commodious Conceits (England, 1573 - J. Holloway, transcr.), entitled "To make Succade of Peels of Oranges and Lemons". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To make Succade of Peels of Oranges and Lemons. Chapter xxxii. FYrste take, offe your Peeles by quarters and seet hthem in fair water from .iii. quartes to .iii. pynts, then take them out, and put to as much more water, and seethe them lykewyse, and so doe agayne, till the water wherin they are sodden haue no bitternesse at all of the Peeles, then are they ready. Now prepare a Syrop as ye doe for quin ces condict in syrop in ye .xiiii. chapter before written: seeth them in the Syrope a while, a keep them in a Glasse or Pot.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "The Treasurie of commodious Conceits". Medieval Cookery.
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