Holiday recipes from Charleston Receipts, the nation’s oldest Junior League cookbook, published in 1950 and now in its thirty-fifth printing.


  • 2 1/2 Cup milk
  • 3 medium sized yams
  • 2 Cup sugar
  • 2 Teaspoon cinnamon
  • 3 eggs
  • 1/4 stick butter
  • 1/2 Cup blanched, slivered almonds
  • 1/2 Cup whiskey or rum


Step 1

1. Put milk into 2-quart casserole.

Step 2

2. Grate yams, adding to milk as you grate to prevent potatoes from turning dark.

Step 3

3. Beat eggs well and add sugar gradually. Add cinnamon and almonds and mix well with potatoes.

Step 4

4. Dot generously with butter and bake in a 300-degree oven for two hours. Just before serving, pour the whisky or rum over the pudding.