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To Tickle Cherries
From Modern cookery, in all its branches, 1884
Serves 10
The vinegar poured from the fruit can be boiled with sugar to make a syrup, improved by infusing fresh raspberries, cherries, or currants.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
196Calories
1 gProtein
48 gCarbs
1 gFat
Full nutrition (30 nutrients)
Calories196 kcal
Protein0.6 g
Carbohydrates48 g
Fiber1.8 g
Sugars45 g
Total Fat1.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.5 mg
Potassium50 mg
Calcium28 mg
Iron0.9 mg
Magnesium14 mg
Phosphorus15 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.9 mcg
Caffeine0 mg
Water1.1 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 463. The excerpt below is the record exactly as published.
TO TICKLE CHERRIES. Leave about an inch of their stalks on some fine, sound Kentish or Flemish cherries, which are not over ripe ; put them into a jar, cover them with cold vinegar, and let them stand for three weeks; pour off two-thirds of the liquor and replace it with fresh vinegar; then, after having drained it from the fruit, boil the whole with an ounce of coriander seed, a small blade of mace, a few grains of cayenne, or a teaspoonful of white peppercorns, and four bruised cochineals to every quart, all tied loosely in a fold of muslin. Let the pickle become quite cold before it is added to the cherries : in a month they will be fit for use. The vinegar which is poured from the fruit makes a good syrup of itself, when boiled with a pound of sugar
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