Charleston Receipts by The Junior League of Charleston

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Notes about this book

  • featherbooks on April 18, 2013

    Notable Recipes: Benne Seed Wafer p.633, Breakfast Shrimp p.470, chicken Tetrazzini p. 394, Hopping John p.371, Roast possum p.555, she-Crab soup p.350, Shrimp Paste p.438. per 101 Classic Cookbooks (2012)

  • robm on September 01, 2011

    One of the indispensable American community cookbooks! This compilation is considered the definitive collection of recipes from Charleston, South Carolina and the surrounding Low Country. Not as well known as the cuisine of New Orleans, the aristocratic cooking of Charleston is also an amalgam of European, African and Native American ingredients and techniques, with a heavy reliance on the bounty from the ocean, rivers and bays that define the region. Rice dishes are also important, as this was the area where rice was first grown in the United States. These are delicious recipes, intended for home cooks and home entertaining (a favorite Charleston activity). This may be a small region, but its people eat superbly well!

Notes about Recipes in this book

  • Benne seed wafers

    • featherbooks on April 18, 2013

      p.633 Classic Recipe acc. to 101 Classic Cookbooks (2012)

  • Company oyster stew

    • ellabee on January 20, 2018

      Incorporated the saltines from the other oyster stew recipe in CR.

  • Sweet and sour pork

    • Globegal on March 02, 2019

      This has a very good sauce. I choose to decrease the sugar & vinegar by 1/3. First time I fried pork, carrots, & bell peppers. The pork is outstanding. Unfamiliar with pea flour, so used all-purpose flour (as a recommended substitute). Came together easily.

  • Steak sauce

    • Globegal on November 07, 2019

      This is like A1 Steak Sauce. Easy to make & quite tasty.

  • Banana bread

    • Dannausc on March 30, 2018

      It was really good, though it got a little burnt on top. I took it out of the oven after 65 minutes. I think it was the first time I'd used shortening in banana bread. Next time I'd check it after 60 minutes.

  • Shrimp casserole

    • MarciK on July 22, 2019

      I used 2 tbs sherry vinegar in place of the sherry, and it turned out fine. It ended up with lots of gravy, so make sure to have biscuits or rice or something to soak it up.

  • Chicken and almond sandwich spread

    • MarciK on July 18, 2020

      I was a little Leary about this when I tasted before seasoning. Salt and pepper shouldn’t be spared. It might be good with nutmeg or paprika and baked inside a crescent dough as well.

  • Lemon pudding

    • MarciK on August 04, 2020

      I’ve never had a pudding like this before. The recipe says it has a cake like layer on top with a sauce underneath. It was quite liquidy underneath still. I baked this quite a bit longer than the recipe says, but it never said what size dish to put it in. Perhaps individual ramekins would be the way to go next time. Then it won’t matter if the bottom is thin. I used a soufflé dish, and it was a bit harder to serve up. I used the grated peel in this as well as the juice of the whole lemon. It was an intense, creamy lemon flavor. The recipe said to serve warm, but I think it would be extra refreshing also eaten cold.

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  • ISBN 10 0960785426
  • ISBN 13 9780960785421
  • Published Jan 01 1950
  • Format Spiral-bound
  • Page Count 382
  • Language English
  • Edition 29th
  • Countries United States
  • Publisher Junior League of Charleston
  • Imprint Junior League of Charleston

Publishers Text

Charleston Receipts was first published in 1950 and is the oldest Junior League cookbook still in print. It contains 750 recipes, Gullah verses, and sketches by Charleston artists. This classic cookbook is a must-have for any collector! Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.

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