In the 1890s, Emma Rylander Lane created what she called her "Prize Cake," due to the fact that her recipe earned her several awards in baking competitions. But on the advice of a friend, Lane eventually christened the delicacy after herself, and the cake appeared as "Lane Cake" in her 1989 cookbook, Some Good Things to Eat. Below is her original recipe.
Note from the Author Larry Davenport: The following recipe has been part of my branch of the Davenport clan since the 1830 health crusades of Sylvester Graham. Women marrying into our family were expected to "prove their worth" by baking a perfect loaf. My mother, Gladys Buchanan Davenport, went a step further by perfecting the recipe itself, translating it into mid-20th century equivalents and measures. I've kept her use of Crisco ("crystallized cottonseed oil," an all-vegetable lard-replacing shortening introduced in 1911) in keeping with those times. [Editor's note: the Crisco is for greasing the pan; it does not actually get used in the batter.]
A recipe supposedly by Henry Clay's body servant was recently rescued during the restoration of an old house frequented by Clay. Incidentally, it was Senator Clay who introduced, to much acclaim, the mint julep to Washington society during his time in the capital. The below “recipe” is from his notes:
The University of Alabama Press reprinted a cookbook published in 1878 by the women of the St. Francis Street Methodist Church, Mobile. The new edition, with an introduction by George H. Daniels. Taken as a whole, Gulf City Cook Book illustrates the diet, economic situation, and some of the traditions of Mobile's upper-middle class at the end of the 1870s. In Alabama Heritage Issue 18, a portion of Professor Daniels' introduction is reprinted along with selected recipes. Below is a recipe for Oyster Soup and Sliced Sweet-Potato Pie.