Soup puree of pasta Ocean.

 Pasta Ocean 32 gr, flour millet 30 gr, oil butter 15 gr, milk or creams 100 gr, onion 100 gr, carrot 5 gr, root petroselinum 3 gr, eggs 1.

Shredded onion, carrot, petroselinum fry, add hot broth or water and cook. Add pasta rub. Add white sauce, mix, cook till boiling. Dilute with hot broth fish, vegetable broth or water till consistence ,like creams and cook 5-8 min. Dress with egg-milk mixture, oil. For soups cooking add pasta in hot broth, water, or vegetable decoction, unfreeze her in weak boiling, after rub with ready vegetables.

Proteins 18.5 gr, fats 26.8 gr, carbohydrates 6.6 gr, energy value  335.3 kcal, and use for diets 8,9,11,15.

Diet nr 1.extended. 

Prescribing products and dishes.

Natural whole milk, creams, fresh cooked curd, dishes of curs as soufflé, baked pudding, lazy vareniks, sour milk  as kefir, rjazenka, sour cream, rubbing, acidophilic  , acidophilic milk.

Vegetables, greens are different vegetables , not are cabbage white, red, radish, turnip, sorrel, spinach, garlic, as boiled, rubbing , or salads of, puddings. stewed, ragout, purée, baked.

Fruits, berries as sweet kinds, ripe, raw, baked, rubbing . Sweet berry juices, teas, infusions, ripe berries jams,fruits, marshmallows, jellied, without aroma essence.

Fatness fish kinds, extractive substances here stimulating secretion stomach function, appetite rising, but these substances avoiding in gout, liver damage, kidneys, cardiovascular, as in boiling these are entering in broth, but in fish theirs staying less.

And portion pieces of fish add in deep form, add hot water as 2 l of water in one kg of fish, add onion, cook 15 min is on weak fire. If you want keep extractive substances put fish in one raw, add broth, as 300 ml. for one kg a fish, add roots, onion and cook on weak fire.

Diet nr 1 p. Extended.

Dishes and products prescribing.

Cereal, macaronies, milk rubbing porridges, oats flakes, buckwheat, oatmeal, stewed, puddings, boiled vermicelli, chopped macaronies.

Fats of butter oil, add in dishes, not fry, sunflower oil, corn, olive, cotton, in a good enduring add in dishes as 80 gr/day.

Snacks of farragos, with vegetable oil, rubbing vegetables salads, fruits, jellied fish, veal, cold of, sausage doctor, caviar of sturgeon, not spicy cheeses, ham not fat.

Milk sauce, fruit sauces, vegetable , of leafs petroselinum, dill, fromage.

Baked cabbage.

250 gr of ready dish a cabbage 250 gr, milk 75 gr, oil butter and milk 5 gr,rusks are gr, eggs 1/4 .

Proteins 8.1 gr, fats 8.0 gr, carbohydrates 20.2 gr, energy value 182,1 kcal.

Dish use for diets 2, 5, 7-10, 7 b, 11, 15.

Ragout vegetable.

For 250 gr a ready dish are potato 200 gr, carrot, cabbage , beet 100 gr, fromage, green peas 20 gr, vegetable oil 8 gr.

Proteins 6.4 gr, fats 13.7 gr, carbohydrates 41.0 gr, energy value 297 kcal, dish use for diets 2,3, 5,7-10, 7 b, 10 c, 11,15.

Diet nr 1 p. Extended.

Useful meal.

Drinks,juices   as weak tea with milk, creams or, vegetables as carrot, beet, potato juices, with half of water, fruit, berry juices, hibiscus drink, millet brands of.

Prohibited are spicy, salted, fried, fat, smoked, canned, as with essential oils vegetables with hard fibers, as of garlic, onion, radish, turnip, mushrooms dishes, infusions, hard fats by lard, sheep, beef, margarine, culinary fats, black yeast bread, eggs, raw alcohol drinks, bean, peas, kidney beans, lentil, millet.

Rubbing porridges cooking of manna , rice , or millet cereals, as in boiled water add cereals and in half with milk, cook 2 min, add hot milk, and cook keep on weak fire for hour, after porridge rub through sieve, and stew on water bath on temp. 75-80C.

 Baked pudding manna  with fruit sauce.

For 250 gr ready dish use 100 gr of milk, 50 gr manna, 20 gr dried fruits, 15 gr sugar, 5 gr of starch, 3 gr butter oil, 1/4 egg.

You can cook her and of rice , manna or millet sticky porridge , as cooked of milk with sugar. Cooled porridge till 60C mix in raw eggs, sugar, add in form, greased with oil, lead till ready in oven. Serve with fromage or jam.