-
-
My review
Cretons
Nans
"This is a pork spread that used to be very popular amongst French Canadian working in the woods. This is best appreciated spread on toasts or plain multigrain bread."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 101 calsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Place the ground pork, milk, onion and garlic into a large saucepan. Season with salt, pepper, cloves and allspice. Cook over medium heat for about 1 hour, then stir in the bread crumbs. Cook for 10 more minutes. Adjust seasonings to taste. Transfer to a small container and keep refrigerated.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 101 calories; 6 g fat; 3.5 g carbohydrates; 7.8 g protein; 26 mg cholesterol; 44 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3440 Ratings
-
-
-
-
-
Most helpful positive review
9/25/2005
Great recipe! However, the recipe does not mention that you cannot use lean ground pork for this (that is probably why some people found it not easy to spread).Another trick to increase creamine...
Most helpful critical review
11/26/2007
This recipe is a very old one. As with ones that are passed down from Mere Mere, pronouced "meh-may". (grandmother). These recipes vary greatly. From Cretons with spices to ones that have hardly...
Most helpful
Most positive
Least positive
Newest
9/25/2005
Great recipe! However, the recipe does not mention that you cannot use lean ground pork for this (that is probably why some people found it not easy to spread).Another trick to increase creamine...
10/6/2011
I am of Quebecois heritage, and this recipe is really quite good. A few things I might suggest...This is a very old recipe, and the quality of our meats have changed dramatically since these rec...
12/6/2005
This turned out perfect! My husband is French-Canadian so we've had cretons a lot in the past. We can buy it here as well but this homemade version is going to be the new norm in our house! I...
10/26/2009
Cretons are not the most flavorful of recipes but I like to make them more yummy by using 2 cloves are garlic and adding Parsley and dry minced green onion when they are done cooking. I also let...
11/26/2007
This recipe is a very old one. As with ones that are passed down from Mere Mere, pronouced "meh-may". (grandmother). These recipes vary greatly. From Cretons with spices to ones that have hardly...
1/23/2007
Excellent!! Excellent!!! The trick to this not being crumbly is to pack it into a very small dish - I got all into a little 1.5 cup casserole - took some effort! Then I covered in foil - placed...
1/15/2003
What a stroke of luck to find this recipe! I grew up on this and lost my mom's recipe for it. This was such a treat when eaten on plain white bread. This transplanted Franco-American from Main...
6/11/2003
This is a fantastic recipe for cretons!! I had a flashback to my youth recently from when I went to Quebec for an exchange program and had cretons which was a staple with the family I stayed wi...
7/30/2003
I made this recipe for my husband, he is originally from Montreal, Canada, and Creton is one thing he misses terribly, he loved it. Great recipe.