This confection is also referred to as "chocolate nonpareils". Some of their specialties include fruit shaped marzipan, crystallized ginger, and mint nonpareils. An 18th-century American recipe for a frosted wedding cake calls for nonpareils as decoration. Match was protested by Nonpareils, but the protest was dismissed. By the early 19th century, colored nonpareils seem to have been available in the U.S. Nonpareils date back at least to the late 18th-century, if not earlier. In the UK, Australia and New Zealand, nonpareils are known as "hundreds-and-thousands".