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Breakfast
P 4 1 g, F 107g, C 10g, 1 : 2.1 : 0.25, 1200 kcal
Scrambled eggs: take one chunk of fatty bacon (150 g), cut into cubes
and melt on a frying pan until brown. Whisk in 2 eggs and 1 egg yolk and
mix quickly so that they combine with the fat. Fry on low heat until the
eggs firm up but remain fluffy.
Have a slice (100g) of sponge-cake bread with the scrambled eggs. To drink,
I suggest a glass of tea with lemon but no sugar. Scrambled eggs can also
be made with butter (80g), lard (70g) or bacon fat (80g) instead of the
fatty bacon. They may also be made with 3 whole eggs or 1 egg and two yolks.
The proportions stay substantially the same.
Lunch
15g, F 63g, C 10g, 1 : 4.2 : 0.7, 680 kcal
Two cheese pancakes (100g) with butter (30g) and a spoonful of unsweetened
fruit jelly. Wash down with a glass of sweet cream (120g).
Dinner
P 28g, F 83g, C 22g, 1 . 3 : 0.8, 965 kcal
Take a 10 mm thick pork cutlet (150g), pound it slightly to soften it,
dip it in a beaten egg and then cover with breadcrumbs. Coat it once more.
Melt two tablespoons of lard on a frying pan and then fry the chop. Eat
with a spoonful of potatoes (100g) mashed in with the fat. Garnish with
a dill pickle
Total for Day one
P 84g, F 253g, C 42g, 1 : 3 : 0.5, 2845 kcal
SPONGE-CAKE BREAD
P 11.2g, F 20g, C 10g, 1 : 2 : 0.9, 273 kcal
Butter a cake mould thickly and then sprinkle breadcrumbs on the butter.
Add a pinch of salt to
10 egg whites and beat until stiff. Then, still beating, add the 1 0 egg
yolks one by one. Once this is done, add a half cup of flour (100g.) mixed
with two teaspoons of baking powder. Now add a half bar (100g) of melted,
cooled butter. Pour into the cake mould. Bake for about an hour at 200C.
To prevent the bread from falling, allow it to cool in the oven after it
has been turned off.
CHEESE PANCAKES
P 13.7g, F 25.3g, C 9,2g, 1:1.8: 0.7, 329 kcal
Put just 500 grammes of fat white cheese in a blender or food processor
and mix. Scrape the cheese off the sides of the blender and add twelve
eggs one by one while blending. Mix in 3/4 of a cup (150g) of flour and
2 teaspoons of baking powder, a pinch of salt and pepper. Melt enough lard
in a frying pan (do not use butter or oil) to coat the frying pan in 20
mm deep pool of melted fat. Spoon on the batter to make pancakes, adding
more lard when the level in the pan goes down. Fry both sides on medium
heat until golden. Do not try to drain the pancakes of fat after they have
been taken off the frying pan as much fat as possible should be absorbed
into the pancakes. Just under a pound of lard will be needed to fry a batch
of these pancakes. If needed , firm, unsweetened cream cheeses can be substituted.
Unfortunately, these cheeses tend to contain too much water, so it is necessary
to add a little flour, which changes the proportions between the three
main components.
White cheese can be made at home following the next recipe.
BUTTERY FRUIT JELLY
P 2.8g, F 8.3g, C 32g, 1: 3 :11, 205 kcal
Take 1 litre of fruit pulp, i.e. fruit boiled until soft and preserved,
and mash through a sieve. Take what drained through the sieve and put it
on low heat for 20-30 minutes, stirring so that water evaporates and it
becomes thicker. Then add 3 teaspoons (30g) of fruit Jelly powder (of a
matching favour) and 100g of butter. Mix well, put into a jar and keep
refrigerated.
Note: The information given in the box will change depending on the type
of fruit used, especially on its sweetness. The content and proportions
given are based on purple plums. A typical portion of 50 grams contains
16 grams of carbohydrates.
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