Scottish National Dictionary (1700–)

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KRAMPIES, Also krampis, -us, crampis, crumpus; krumpy-. Rare in sing. [′krɑmpiz]

1. Oatmeal kneaded into a dough with melted fat or raw fish livers and boiled (Sh. 1866 Edm. Gl.; Ork. 1929 Marw.; Sh. 1960). Phr. krumpy-bannock, a bannock made of oatmeal and fish-livers kneaded together and baked (Marw.). Sh. 1899  J. Spence Folk-Lore 179:
If it is ordeen'd I never shall see Da chauds an' da krampies, da oceans o' gree.
Sh. 1956  Sh. Community Mag. No. 2. 11:
Crumpus: Clean some sillock livers, and put in thick stewpan without water. Cook very slowly till froth comes on top. Mix in enough warm bursteen until of a soft consistency. Season and serve hot. Fine oatmeal, warmed in the oven, can be used instead of bursteen.

2. See quot. Cf. krappin muggies s.v. Crappen, n. Sh. 1914  Old-Lore Misc. VII. ii. 73:
Krampies are piltacks (small coal-fish) “cleaned” and the liver enclosed with wooden pins where the “innards” were. The fish is then roasted and served as hot as possible.

[Norw. dial. krampa, to press, squeeze. See Crappen.]

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"Krampies n. pl.". Dictionary of the Scots Language. 2004. Scottish Language Dictionaries Ltd. Accessed 20 Oct 2018 <>



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