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Published 1992
So many holdovers from English colonial days are apparent in Lowcountry cooking. Sweets of all sorts are still called puddings, and they are offered with the traditional hard sauce as accompaniment, especially during the holidays from Thanksgiving to New Year’s. A condiment for desserts, hard sauce is a Lowcountry staple. The recipe in Charleston Receipts of 1950 makes a point of calling for real butter.