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This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
1 tbsp | olive oil | 15 mL | |
2 | onions, chopped | 400 g | |
460 g | ground pork, lean | ||
460 g | ground veal, lean | ||
2 tsp | old-fashion spice blend | 2 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
2 cloves | garlic, chopped | ||
1 1/2 cup | rice beverage, unsweetened, fortified, almond, or soy | 375 mL | |
1 cup | vegetable broth, or chicken | 250 mL | |
1 tbsp | gelatin, unflavoured | 6 g |
per 1 serving (70 g)
Amount % Daily Value |
Calories 80 |
Fat 4 g 6 % |
Saturated
1.4 g
7 % |
Cholesterol 30 mg |
Sodium 30 mg 1 % |
Carbohydrate 3 g 1 % |
Fibre 0 g 1 % |
Sugars 1 g |
Net Carbs 3 g |
Protein 8 g |
Vitamin A 1 % |
Vitamin C 2 % |
Calcium 2 % |
Iron 3 % |
Food Group | Exchanges |
---|---|
Vegetables | ½ |
Meat and Alternatives | 1 |
Fats | 1 |
1. The minimum amount of servings is 25 which is extremely wasteful if you don't know how to preserve (check point 3) 2. The recipe was not clear enough. I wasn't sure if I was supposed to have a lot of liquid or not since I had never done a creton before. I ended up with too little liquid by the end 3. For the amount of servings this recipe calls for, it doesn't tell you how long you can keep it in the fridge/freezer or how to preserve it I have to say that if it wasn't for those issues, the creton itself doesn't taste bad
As another reviewer stated, more detailed instructions are needed, plus a picture would be helpful. Having never heard of it before I had to use google to find out what it was supposed to be and how to store it. Additionally, what is old fashioned seasoning blend? I used Old Bay. I have just finished cooking it and will taste it once it sets to decide if I'll make it again.