Scottish National Dictionary (1700–)
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First published 1976 (SND Vol. X).
This entry has not been updated since then but may contain minor corrections and revisions.
‡WIG, n.3 Also weig (Sc. 1797 Edb. Mag. (July) 3), wigg; whig. A small oblong roll, baked with butter and currants (Sc. 1825 Jam., w(h)ig; Rxb. 1923 Watson W.-B., whig), a “Chelsea bun” (Sc. 1782 J. Sinclair Ob. Sc. Dial. 151). Now dial. in Eng. Comb. whigman, id.Sc. 1759 E. Cleland Cookery 155:
To make Wigs. Take a Quarter of a Peck of Flour, rub into it three Quarters of a Pound of Butter, something more than Half a Pound of Sugar, a little Nutmeg and Ginger grated, three Eggs well beaten; put to them half a Mutchkin of thick Barm, and a Glass of Brandy, make a Hole in your Flour, and pour all in, with as much warm Milk as will make it in a light Paste.Sc. 1763 Boswell London Jnl. (1950) 216:
They were leaving all the significance and splendour and gaiety of the Metropolis, and were gaein down to Halkerston's Wynd and wigs and roundabouts.Peb. 1817 R. Brown Comic Poems 92:
Whig is likewise the name of a leavened wheaten bread, with thin crust, brown and round above, and white and flat below, gradually contracting to a point at each end.Sc. 1827 C. I. Johnstone Eliz. de Bruce I. ii.:
Taking up a farthing whig for her afternoon tea.w.Lth. 1868 H. Shanks Poems 77:
Wi' shortbread, whigmen, toast, and buns.Rxb. a.1900 Kelso Chron. (8 April 1921) 4:
Fancy bread consisted of butter biscuits at ½d each and “whigs” at 1d.Sc. 1927 J. Kirkland Baker's ABC 384:
Wig, Wyg, Weig, Whig. An old name used in its various forms for small buns containing currants. The name is still used for buns of a triangular shape, set in a circle, with their apices toward the centre. The name is also still used for thin shortbread, made round, and cut in triangular pieces.
