Scottish National Dictionary (1700–)
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First published 1968 (SND Vol. VII). Includes material from the 1976 supplement.
This entry has not been updated since then but may contain minor corrections and revisions.
PAPPLE, v., n.1 Also paple; pabble; ¶peple. Sc. forms and usages of Eng. popple, to bubble, as boiling water:
I. v. 1. As in Eng. (Edb. 1705 Englishman's Grace over his Pockpudding; Sc. 1710 T. Ruddiman Gl. to Douglas Aeneis s.v. populand, 1829 Wilson Noctes Amb. (1864) II. 214, pabble; Abd.4 1933; Lth. 1965); of tears: to well, ripple. Cf. Pap, v.1, 4. Also of fatty substances in cooking: to sizzle, sputter (Rnf. 1825 Jam.; Mry., w.Lth., Ayr., Wgt. 1965), used fig. in quot.Rnf. 1755 Session Papers, Pollock v. Pollock (4 Aug.) 32:
She was going to Edinburgh to be at the Lug of the Law, where she would keep the Matter papling.Slk. a.1835 Hogg Tales (1874) 427:
I canna bide to see the tears comin' papplin' ower thae manly young cheeks.
2. Of persons: to be in an overheated state, to stream with perspiration, “sizzle” (Lnk. 1825 Jam.). Also fig., to boil with rage or indignation, seethe with anger, “simmer”; to be extremely excited, in a “fizz”.n.Sc. 1808 Jam. s.v. pople:
I was aw paplin.Ags. 1897 Arbroath Guide (9 Oct.) 4:
I'm just a' peplin to see the grandeur o't [a present].
II. n. A bubble, as in a cooking pot (Sc. a.1838 Jam. MSS. X. 241). Obs. in Eng. Phr. done (ready) to a popple, of food: cooked to just the right degree of readiness, done to a turn.Sc. 1827 M. Dods Manual 21:
The boils done to a popple, the roast to a turn, — the stews to the nick of time.Dmf. 1836 A. Cunningham Lord Roldan I, i.:
He knew a fat haggis was ready to a popple at home.
