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.
Quotation dates: 1755, 1808-1836, 1897
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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.
