Thompson Gill's cookbook still recommended how the mix could be made, but recommended it be applied on pound cakes instead. 17 years later, in 1898, a cooking encyclopedia would refer to the spice mixture when talking about cinnamon sticks and other desserts. Years later, in 1907, Hotel Monthly published a cookbook that mentioned cinnamon sugar as a topping for French Baba, a type of cake.
Thompson Gill's cookbook continued to provide instructions for making the spice blend, but suggested using it on pound cakes instead.  A cooking encyclopedia referenced the mixture when discussing cinnamon sticks and other desserts 17 years later. A cookbook published in 1907 included a recipe that used cinnamon sugar as a topping for French Baba, a type of cake.