Name: Confiture De Mirabelles
Ingredients: a pound of sugar; a pound of sugar to every pound of fruit; 73 three quarters of a pound of sugar; two eggs^ beaten

Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Confiture De Mirabelles

Ingredients

a pound of sugar
a pound of sugar to every pound of fruit
73 three quarters of a pound of sugar
two eggs^ beaten

Directions

Make the syrup

Make a syrup in a preserving pan, adding a wine-glassful of water for each pound of fruit.
Add three quarters of a pound of sugar to the syrup.
Clear the syrup by whisking in the whites of one or two eggs beaten with a glass of water, then skim clear.

Cook the fruit

Add plums whole, without stoning, after pricking them with a needle.
Cook until the plums are tender to the touch.
Preserve apricots and peaches in the same manner, first dividing them and removing the stones.
Use a pound of sugar for every pound of fruit.

Nutrition, whole recipe (rough)

127Calories

6 gProtein

5 gFat

13 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Fruit	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Frances Crawford. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Sugar + eggtop 21% of all pairs

Smell alikemoderate

Cooked together122,807 recipes

Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar: Sweetens the preserve and thickens it as the syrup cooks down, helping it set.
Eggs: Their whites bind impurities that rise to the surface, so skimming leaves the syrup clear.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.