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Creton - Canadian Pork Pate

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)106.4523
Energy (kCal)2438.1668
Carbohydrates (g)25.8583
Total fats (g)209.6101
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put all ingredients into a pan, mash together with a potato masher & simmer on low heat for 2 3/4 - 3 hours. If it needs more liquid to cook that long, add more liquid. Do not let it get dry and stick to the bottom of the pan. Stir occasionally. After most of the liquid (2 3/4 - 3 hours) has evaporated, remove bay leaf and beat well with an electric mixer. Pour into a bowl and refrigerate to chill. Serve chilled on a good bread, toasted if you like. | 2. Note: if your ground pork is lean you will need to add an entire pound of the sausage. It needs the fat to make a pate. You will obviously need to add a little more liquid if you use a whole pound of sausage. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork 1 lb ground 1705.536 0.0 63.0958 159.0775
    pork sausage 1/2 523.8998 0.0 33.9061 42.0934
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    salt 3/4 teaspoon - - - -
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    cinnamon 1 teaspoon - - - -
    clove 1/2 teaspoon ground 2.877 0.6881 0.0627 0.1365
    allspice 1 teaspoon 4.997 1.3703 0.1157 0.1651
    bay leaf 1 - - - -
    breadcrumb 1/4 cup - - - -
    water 1 cup 0.0 0.0 0.0 0.0
    milk 1 cup 148.84 11.6632 7.686 7.9788
    red wine 1 -2 tablespoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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