Scottish National Dictionary (1700–)
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First published 1952 (SND Vol. III). Includes material from the 1976 supplement.
This entry has not been updated since then but may contain minor corrections and revisions.
CRACKINS, Crackens, Crackings, n.pl. Also cracklin(g)s, creaklins, crakkings and sing. forms cra(c)kling, crakking in combs. [′krɑk(l)ɪ̢nz Sc.; ′kriklɪ̢nz Uls.]
1. Tallow-chandlers' refuse (Sc. 1808 Jam.; 1855 J. C. Morton (ed.) Cycl. Agric. (1869) II. 722, cracklings; Abd.13 1912, cracklins; w.Sc. 1808 Jam., crakkings); “tallow, when first bruised by the candlemaker, in its impure state” (Sc. 1808 Jam.). Bnff.4 1912 gives the sing. form crackling.
Combs.: (1) crakling-cheese, “refuse of tallow pressed into the form of a cheese; used for feeding dogs, poultry, etc.” (Sc. 1887 Jam.6). Also crakking-cheese (w.Sc. Ib.); (2) crackling house, a building in which tallow for candles is boiled down.(2)m.Lth. 1781 Caled. Mercury (6 Jan.):
The Crackling-house of Dalkeith, immediately adjoining to the subjects before mentioned. The whole is presently possessed by David Burn, skinner, and are very proper for the skinnery business.Gsw. 1719 Burgh Rec. Gsw. (1909) 70:
A certain duty for each kettle of the refuse of tallow to be boyled in the said crackling house.
2. (1) “Fat that has cooled” (Mry.1 1925, cracklins); (2) “the refuse of fish livers after the oil has been extracted” (Id., crackins; Ayr.4 1928); “the solids remaining from rendered fat” (Uls. 1931 M. Montgomery in North. Whig (11 Dec.) 13/3, creaklins). Also found in Eng. dial. (E.D.D.).(1)Sc. 1826 M. Dods Manual II. 25:
In a sucking pig, in which crackling is all in all, this burning process is surely worthy of trial.
Comb.: crackling-biscuit, “a biscuit made of the refuse of the fat used in making margarine. Given to dogs” (Gall. 1898 E.D.D.).
3. “A dish made of oatmeal fried in fat till well browned” (Cai. 1907 D. B. Nicolson in County of Cai. 69, crackins; Cai.7 1940; Abd.13 1912, crackings; Abd.9 1940, cracklins); “a dish of oatmeal and pork” (Cai.8 1934, crackens). See also quots.Cai. 1916 Old Caithness Croft in John o' Groat Jnl. (7 April):
Melted “spike” [fat of pigs] and meal were fried over the fire and made “crackens.”Mry. 1914 R. Cairns Dial. Moraysh. Fishermen in Bnffsh. Field Club 26:
Crackens . . . are formed of fish livers and oatmeal cooked together.Ayr. 1911 “Ayrshire” in Scotsman (28 Dec.):
Crackins or cracklins made from oatmeal and the refuse of tallow melted, or rendered as it was called, was considered a very toothsome dish by us youngsters.
4. “Roe of herring, etc., which, when thrown into the fire, burst with a crackling sound” (Rxb. 1923 Watson W.-B.).
[O.Sc. has crakking (1557), crakken, crakling (1593), crackling, the residue of tallow-melting (D.O.S.T.), the forms in l being variants of the original. Mid.Eng. has crakan, 1300. Prob. from crack(le).]
