 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 souffle.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."