 Ágnes Zilahi's cookbook entitled "Valódi Magyar szakácskönyv" (The Real Hungarian Cookbook), which appeared in Budapest in 1892, presents such a recipe.The first mention of additional toppings applied to the caramel glaze appears in "Rézi néni szakácskönyve (Aunt Rézi’s Cookbook)".The use of ground, chopped or candied walnuts applied as an additional topping became popular only in the late 20th century.