A few years ago I traced it back via my grandmother's notes and found that her grandmother brought it out from London. This was one of the flavour profiles that Sephardi Jews in the Aldgate area cooked with, right up to the big cultural change from the mid-nineteenth century.
The ingredients are nothing special: cinnamon and sugar and egg and raisins and matzah meal and milk and butter. Together, however, they carried my family through two hundred years.
*If I'm going to poison them, I'd rather it was with intent.
**Most years I cook them Mum's way, which is far more Eastern European in style. This year I needed emotional sustenance, and emotional sustenance always takes me to Dad's mother's food, even though she died when I was a toddler. Solace comes from eating Mum's cooking or from cooking Grandma Polack's way. It's a mystery.
***currants and cinnamon instead of raisins and cinnamon, but very familiar