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Origin and history of scouse

scouse(n.)

1840, "sailor's stew made of meat, vegetables, and hardtack," short for lobscouse (1706), a word of uncertain origin (compare loblolly).

Lobscouse. A dish much eaten at sea, composed of salt beef, biscuit and onions, well peppered, and stewed together. [Grose, "Dictionary of the Vulgar Tongue," 1788]

Transferred sense of "native or inhabitant of Liverpool" (where the stew is a characteristic dish) is recorded by 1945; in reference to the regional dialect by 1957. Related: Scouser (1959) 

Entries linking to scouse

also lob lolly, "thick gruel," especially as a typical rustic dish, also the word for a nautical medicinal remedy, 1590s, probably from lob in some sense (or perhaps it is imitative of bubbling and boiling) + lolly, an obsolete Devonshire dialect word for "broth, soup, food boiled in a pot." Compare lobscouse (1706), another obscure word for a sailor's dish. Meaning "loutish person, bumpkin" is from c. 1600. Loblolly-pine "swamp-pine, an inferior lumber-producing tree growing in the U.S. South" is from 1760.

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    Trends of scouse

    adapted from books.google.com/ngrams/ with a 7-year moving average; ngrams are probably unreliable.

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