It has often been associated with the opera singer Per Adolf "Pelle" Janzon (1844–1889), remembered as a gourmand. However, another claim[1] for the origin of the name has been made by Gunnar Stigmark (1910–2001) in an article, "Så var det med Janssons frestelse", which appeared in the periodical Gastronomisk kalender. According to Stigmark, the name was borrowed from the film Janssons frestelse (1928) featuring the film actor and director Edvin Adolphson; as a name for this dish, it was coined by Stigmark's mother and her hired female chef for the particular occasion of a society dinner, whence it spread to other households and eventually into cookbooks.[7]