Cinnamon sugar explained

Cinnamon sugar is a mixture of ground cinnamon and granulated sugar used as a spice to flavor foods such as Belgian waffles, Snickerdoodle cookies, tortillas, coffee cake, French toast, and churros. It is also used to flavor apples, cereals, and other fruits. As McCormick describes cinnamon sugar, "it’s the comforting scent of Sunday morning cinnamon toast and mid-summer’s peach cobbler...the aroma of the holidays, with cinnamon cookies and spice cake."

History

It is not known when the term "cinnamon sugar" first came about. Some books, like Bernard Fantus's "Candy Medication" in 1915, mention it. Fantus writes about "red cinnamon sugar" as one of the products created for medical purposes.[1] But others, like an 1891 book of vegetarian cooking, do not. The latter book, in describing a recipe for apple custard, describes how "a little cinnamon sugar can be shaken over the top" is the appropriate topping.[2] 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. In a recipe for stewing warden's pears, the spice mixture is directly mentioned: "Boyle them first in faire water, then pare & stew them between 2 dishes of cinnamon sugar and rose water, or the same seasoning you may put them in a pie and bake them."

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.[3] 18 years later, in 1865, J.E. 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."[4] By 1881 J.E. Thompson Gill's cookbook still recommended how the mix could be made, but recommended it be applied on pound cakes instead.[5] 17 years later, in 1898, a cooking encyclopedia would refer to the spice mixture when talking about cinnamon sticks and other desserts.[6] In 1907, Hotel Monthly published a cookbook that mentioned cinnamon sugar as a topping for French Baba, a type of cake.[7] This was followed by the National Baker writing, in 1913, about the sprinkling of this mixture on "Parisian Cake."

During the 1920s and 1930s, the term "cinnamon sugar" was used in reference to cooking, primarily recommended as a garnish on desserts.[8] While this spice mixture was mentioned in The New Zealand Journal of Agriculture in 1955, it would primarily appear in U.S.-publications, like the Illinois Rural Electric News in 1959, American Home in 1964, and the American Sugar Crystal Company's Crystal-ized Facts in 1967. In the 1970s and 1980s, the spice mixture was integrated into many cookbooks, and other publications, becoming a common topping for dessert dishes.[9] [10] By the early 1990s, cinnamon sugar within books about early childhood education and in a cookbook of the fraternity Beta Sigma Phi.[11] [12]

In the 21st century, the term has remained as staple of cookbooks, mostly when it comes to desserts,[13] [14] [15] [16] [17] including vegan recipes.[18] [19]

Use

This spice mixture has not only been used to flavor funnel cakes and other treats, but it has been mentioned in patents and as part of recipes.[20] [21] [22] [23] The latter is where many results of the term derive, as the term "cinnamon sugar" is often used in cookbooks.[24] [25] [26] [27] [28] This spice mixture has also been used in scientific studies about bean flour, a natural remedy of cinnamon sugar to "treat" dermatitis, and others, while being part of the promotional materials of companies like King Arthur Flour.[29] There is currently a propellant developed for astronauts which has the moniker of "cinnamon sugar." 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."

In the United States cinnamon and sugar are "often used to flavour cereals, bread-based dishes, and fruits, especially apples," while in the Middle East cinnamon is "often used in savory dishes of chicken and lamb" and in the preparation of chocolate in Mexico. In South Africa there is a famous dessert pastry called melktert which is "lightly flavoured with cinnamon sugar."

Notes and References

  1. Book: Fantus, Bernard . 1915 . Candy Medication . St. Louis, Missouri . C.V. Mosby Company . 74 . 2018-11-01 . 2019-01-12 . https://web.archive.org/web/20190112143301/http://www.gutenberg.org/files/44295/44295-h/44295-h.htm . live .
  2. Book: Payne, A.G. . Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet. . https://www.gutenberg.org/files/14594/14594-h/14594-h.htm . London . Cassell & Company, Limited . 1891 . Chapter III. Savoury Rice, Macaroni, Oatmeal &c. Rice . 2018-11-01 . 2019-12-24 . https://web.archive.org/web/20191224144112/https://www.gutenberg.org/files/14594/14594-h/14594-h.htm . live .
  3. Book: Francatelli . Charles Elmé . 1846 . The Modern Cook, A Practical Guide To The Culinary Art in All Its Branches. Chicago . Hotel Monthly . 394, 410, 437, 439 .
  4. Book: Tilton . J.E. . 1865 . The Art of Confectionery: With Various Methods of Preserving Fruits and Fruit Juices; the Preparation of Jams and Jellies; Fruit and Other Syrups; Summer Beverages, and Directions for Making Dessert Cakes. Also Different Methods of Making Ice Cream, Sherbet, Etc. These Receipts are from the Best New York, Philadelphia, and Boston Confectioners, and Include a Large Number from the French and Other Foreign Nations . Boston . J.E. Tilton & Company . 44, 169, 208–9 .
  5. Book: Gill . J. Thompson . 1881 . The Complete Bread, Cake and Cracker Baker . Chicago . J. Thompson Gill . 96, 168 .
  7. Book: Richards . Paul . 1907 . The Complete Bread, Cake and Cracker Baker. Chicago . Hotel Monthly . 47 .
  8. Book: 1937 . Hospital Purchasing File . Chicago . Purchasing Files Incorporated . 757 .
  9. Book: Sultan . William J. . 1976 . Practical baking manual: for students and instructors . Avi Pub. Co . 31, 114, 154 . 9780870552137.
  10. Book: Brody . Jane S. . 1981 . Jane Brody's Nutrition Book: A Lifetime Guide to Good Eating for Better Health and Weight Control . New York, New York . W.W. Norton & Company . 91, 92, 93, 376 . 978-0-393-01429-7.
  11. Book: Eliason . Claudia Fuhriman . Jenkins . Loa Thomson . 1990 . A practical guide to early childhood curriculum . Merrill . 216 . 9780675211987.
  12. Book: 1991 . The Best of Beta Sigma Phi cookbook . Favorite Recipes Press . 216 . 9780871973061.
  13. Book: Ashburner, Gene . 2013 . Invigorating Sugar Scrub Recipes . Gene Ashburner . 11 .
  14. Book: Steinback, Jyl . 2002 . Cook Once, Eat for a Week . New York, New York . Penguin . 39, 41, 60, 220, 229 . 978-0-399-52844-6.
  15. Book: Lampe, Ray . 2007 . Dr. BBQ's Big-Time Barbecue Road Trip! . New York, New York . St. Martin's Press . 24 . 978-0-312-34958-5.
  16. Book: Kern, Dorothy . 2014 . Dessert Mashups: Tasty Two-in-One Treats Including Sconuts, S'morescake, Chocolate Chip Cookie Pie and Many More . Berkeley, California . Ulysses Press . 21, 22, 60 . 978-1-61243-365-3.
  17. Book: Castella, Krystina . 2012 . A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far; Honey cakes to flat cakes, fritters to chiffons, tartes to tortes, meringues to mooncakes, fruit cakes to spice cakes . Berkeley, California . Ulysses Press . 28, 36, 78, 179, 219 . 978-1-60342-576-6.
  18. Book: Peters, Kris Holechek . 2013 . Vegan Desserts in Jars: Adorably Delicious Pies, Cakes, Puddings, and Much More . Berkeley, California . Ulysses Press . 62, 80 . 978-1-61243-225-0.
  19. Book: Moskowitz . Isa Chandra . Romero . Terry Hope . 2009 . Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats . Da Capo Press . 60 . 9780786746040.
  20. US . 4230238A . patent . Funnel pitcher enabling batter to be prepared and poured into a cooking utensil . 1980-10-28 . 1978-11-13 . 1978-11-13 . Warren Wilson . J & J SNACK FOODS CORP 6000 CENTRAL HIGHWAY .
  21. US . 6123980A . patent . Preparing granulated sugar blends and products . 2000-09-26 . 1997-12-01 . 1997-12-01 . Thomas N. Pearson, Mary J. Schaefer, Bryan C. Tungland . Thomas N. Pearson . Mary J. Schaefer . Bryan C. Tungland . Savannah Foods and Industries Inc . Imperial Sugar Co .
  22. US . 6280751B1 . application/patent . Essential oil composition . 2001-08-28 . 1998-03-10 . 1998-03-10 . Jane Clarissa Fletcher, Michael James Hargreaves Riley . Jane Clarissa Fletcher . Michael James Hargreaves Riley . Jane Clarissa Fletcher . Michael James Hargreaves Riley .
  23. US . 20060286277A1 . application . Method for making a spice sugar cube . 2005-06-01 . 2005-06-01 . Andranik Masihi . Masihi Andranik V .
  24. Book: Horstmann, Virginia . 2015 . Sugar, Cinnamon, and Love: More Than 70 Elegant Cakes, Pies, Tarts, and Cookies Made Easy . United States . Skyhorse Publishing, Inc. . 144 . 978-1-6322-0671-8 .
  25. Book: Fertig, Judith . 2012 . I Love Cinnamon Rolls! . Kansas City, Missouri . Andrews McMeel Publishing . xiii, 16, 27, 28, 31 . 978-1-4494-2069-7 .
  26. Book: Schiller . Pamela Byrne . Silberg . Jackie . The Complete Book of Activities, Games, Stories, Props, Recipes, and Dances for Young Children . Beltsville, Maryland . Gryphon House, Inc. . 2003 . 264 . 978-0-87659-280-9.
  27. Book: Renea, Amy . 2016 . Crafting with Nature: Grow Or Gather Your Own Supplies for Simple Handmade Crafts, Gifts & Recipes . Salem, Massachusetts . Page Street Publishing . 162 . 978-1-6241-4198-0 .
  28. Book: Tregellas, Mary . 2012 . Homemade Preserves & Jams: Over 90 Recipes for Luscious Jams, Tangy Marmalades, Crunchy Chutneys, and More . New York, New York . St. Martin's Press . 37, 55, 98, 140, 142 . 978-1-2500-0446-8 .
  29. Book: Kilma . Edward S. . Bellugi . Ursula . 1979 . The Signs of Language . Cambridge, Massachusetts . Harvard University Press . 11 . 978-0-674-80796-9 .

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