Cinnamon sugar

[6] Apart from this, one of the earliest uses of the term "cinnamon sugar" is within the "book of cookery" used by Martha Washington and her descendants, purchased by the Historical Society of Pennsylvania in 1892.

"[7] In 1846, Charles Elme Francatelli, a British cook of Italian descent, published a cookbook in which he described shaking "some cinnamon sugar" on the surface of "cherry bread" (a British bread), German "Kouglauff," a German tourte of apricots, and on a brown-bread soufflé.

Tilton's cookbook talked about how the create the spice mixture, recommended that it be on eggs, and baked with as a possible replacement of "vanilla sticks.

[11] In 1907, Hotel Monthly published a cookbook that mentioned cinnamon sugar as a topping for French Baba, a type of cake.

"[46] Poems have mentioned the spice mixture as well, like Nancy Gillespie Westerfield's 1976 work, which talks about how the main character toasted her bread with the spice mixture, reminding her of "sweet things" from her girlhood, or Mel Vavra's 2001 work, which poses the protagonist as "a Cinnamon-Sugar girl.

[citation needed] In South Africa there is a famous dessert pastry called melktert which is "lightly flavoured with cinnamon sugar.