Scottish National Dictionary (1700–)
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First published 1952 (SND Vol. III).
This entry has not been updated since then but may contain minor corrections and revisions.
CRETTINS, n.pl. “The fat from the ‘puddings' of pigs, fried in a pan” (Ant. 1892 Ballymena Obs. (E.D.D.)). Cf. n.Eng. dial. crautings, remains of fatty skin left after rendering down the fat of pigs into lard (E.D.D.).
[O.Fr. cretons, “the crispie peeces . . . remaining of lard, that hath beene first shred, then boiled, and then strained through a cloth, etc.” (Cotgrave), Fr. creton, piece of pork-rind fried in the pan (Hatz. and Darm.).]
