Fan Forte of Siena
From In foreign kitchens, 1893
A traditional Italian sweet that combines various textures and flavors.
Presented as published in 1893. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
8634Calories
181 gProtein
1077 gCarbs
421 gFat
Full nutrition (34 nutrients)
Calories8634 kcal
Protein181 g
Carbohydrates1077 g
Fiber95 g
Sugars664 g
Total Fat421 g
Saturated Fat18 g
Monounsaturated Fat143 g
Polyunsaturated Fat51 g
Omega-30 g
Cholesterol0 mg
Sodium191 mg
Potassium6826 mg
Calcium1761 mg
Iron41 mg
Magnesium1957 mg
Phosphorus4035 mg
Zinc27 mg
Copper11 mg
Manganese34 mg
Vitamin D0 mcg
Vitamin C3.9 mg
Vitamin A0.7 mcg
Vitamin E0.1 mg
Vitamin K3.9 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1 mg
Niacin (B3)28 mg
Folate456 mcg
Choline18 mg
Caffeine14 mg
Water251 g
As published
This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 29. The excerpt below is the record exactly as published.
Fan forte, of Siena. — This compromise between cake and candy is found everywhere in Italy, but Siena claims to make it a trifle more perfectly. Bring to boiling-point in a saucepan one pint of strained honey; add one pound of almonds, dried in the oven and pounded to a coarse meal; three-quarters of a pound of filberts treated in the same way; half a pound of citron, chopped fine; one teaspoonful of powdered cinnamon, and half a one of pepper; half a pound of grated chocolate
Cook this with the app: pantry check, scaling, and the assistant.