 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.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, its original date not known.In a recipe for stewing warden's pears, the spice mixture is directly mentioned