From the New York Times, February 23, 1982:
POT LIQUOR OR POTLIKKER?
In an article on Senate debates on food that ran on this page Feb. 10, mention was made of a 1935 filibuster in which Huey Long lectured his colleagues on the merits of potlikker. Due to an unfortunate consultation with a dictionary, that great Southern delicacy was referred to as ''pot liquor,'' prompting the following communication from a regional authority on the subject:
I always thought The New York Times knew everything, but obviously your editor knows as little about spelling as he or she does about Appalachian cooking and soul food.
Only a culinarily-illiterate damnyankee (one word) who can't tell the difference between beans and greens would call the liquid left in the pot after cooking greens ''pot liquor'' (two words) instead of ''potlikker'' (one word) as yours did. And don't cite Webster as a defense because he didn't know any better either.''
State of Georgia