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Scottish National Dictionary (1700–)

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About this entry:
First published 1941 (SND Vol. II).
This entry has not been updated since then but may contain minor corrections and revisions.

†CARLINGS, Carlins, Carlyngs, n.pl. “Pease birsled or broiled” (Ags. 1825 Jam.2); “pease boiled on Care-Sunday; the first before Palm-Sunday” (Rxb. 1802 J. Sibbald Chron. Sc. Poetry IV. Gloss., carlyngs). Also used attrib. in sing. carline.Sc. 1724–1727 Ramsay T. T. Misc. (1733) 90:
There lads and lasses in pearlings Will feast in the heart of the ha', On sybows, and rifarts, and carlings, That are baith sodden and raw.Sc. 1844 H. Stephens Bk. Farm II. 372:
It used to be customary in the country to burn a sheaf of peas, by which the peas were roasted, and, when mixed with butter and served up while hot at supper, were eaten as a treat under the name of carlins.Inv. 1720 Letter-Bk. Bailie J. Steuart (S.H.S. 1915) 122:
A shufle of Carline peese for present eating.

[Not in O.Sc. Car-, from O.E. caru, suffering (as in Carecake), + -ling, suff. denoting thing belonging to or concerned with, hence carlings, things belonging to Care-(Sunday). Earliest quot. for Eng. dial. 1562 (N.E.D.). Jam. also notes its use in Law Memorials, c.1680, in the comb. Carling Sunday, which is given by E.D.D. for Nhb., Dur. and Yks.]

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