28 March 2009

Carling Sunday 29 March 2009

Email from a visitor
I am trying to find some information on "Carling Sunday" As a boy in the North East I recall eating Carlings the Sunday before Palm Sunday. Do you have any nformation regarding this - tradition, would appreciate some info. It may be contected to Caring Sunday - a German celebration to appreciate Mothers!
Regards - Excellent website.
Bob Nesbitt

Carling Sunday, in the North East of England, is traditionally the fifth Sunday in Lent, a week later than Mothering Sunday. This year it will fall on 29 March 2009

It is custom on this day to eat fried peas or carlings. "The origin of eating fried peas on Carling Sunday, seems to be wrapped in complete obscurity but local tradition, however, gives a possible origin to this old and still prevailing custom. A famine was raging in Newcastle and a ship laden with food foundered on the north east coast, losing its cargo of peas. This was washed up and greatly appreciated by the communities, so the custom was perpetuated in commemoration of that event. The carlings are soaked overnight in water, boiled well then fried in butter and served with vinegar and bread and butter. "
(Information from the Bishop Auckland Discovery Centre)

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Posted by at 23:58
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4 comments:

  1. hi
    I'm also from the N/E and remember very much my carlings on 'the day'. I also have kept up this tradition each year, even though I now live in Essex, and when my current stock of carlings go don't know where I'll puchase. Recently spoke to family from Newcastle area who'd never heard of carlings, i found this strange.
    I will be enjoying my carlings today, however the only one in my family who like them. i do hope the tradition lives on.
    best wishes to you on this carling sunday.
    ReplyDelete
  2. Ruth who lived in Hartlepool for 20 yearsMar 21, 2010 06:12 AM
    In Hartlepool they have a rhyme for the 5 weeks of Lent - I can't remember it all -
    "Tid, Mid, Misere....." then comes Carling and something else!
    ReplyDelete
  3. In parts of Cumberland and Carlisle they are not fried, but after soaking boiled with bits of bacon.
    Traditionally served for free in pubs (very small portions on saucers) with pepper and vinegar, on Carlin Sunday.
    The rhyme is
    Tid, Mid, Misere, Carlin, Palm, Pasche Egg Day.
    Pasche Eggs referring to the Paschal Lamb who was resurrected on Easter Day.
    ReplyDelete
  4. I was born and brought up in Driffield, East Yorkshire, and distinctly remember Carling Sunday, and eating 'Carling?' peas. I never questioned the tradition but fully enjoyed the experience. Like the old dried 'Marrowfat'peas, (which came with a white tablet of bicarbonate of soda?), they were soaked overnight in water, cooked, and then fried in lard or bacon fat. Crispy skins, and flavoursome. I always had a feeling that the more common name for the Carling, was the Pigeon Pea. This may have been my first introduction to pulses. For many years I have been a vegetarian, but am tempted to try and recreate the dish with the same, or similar pulses, fried in olive oil. It will bring back memories of my childhood, but won't taste the same.
    ReplyDelete

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