DCHP-2

touton toutan, touten, toutin, towtent DCHP-2 (November 2016)

• 1 n. — Newfoundland, Food

  a piece of bread dough that has been fried in fat (see Images 1 and 2).

  Type: 5. Frequency — According to Clarke (2010b: 114), touton is a term native to Newfoundland, though its origin is unknown. As forms are listed in DAE that antedate Newfoundland evidence by several decades, we treat touton as Canadian by virtue of frequency. It is often hailed as one of the province's classic, must-try dishes in the travel sections of newspapers or guidebooks (see the 2009 quotation). Toutons can be compared to other North American varieties of fried bread, like dough cakes or doughnuts (Kirwin 2006: 28). "Damperdog" is another Newfoundland word for the same dish. Internet data shows that touton is most frequent in Canada, with results from other countries deriving from travel guides to Newfoundland (see Chart 1).
  See also COD-2, s.v. "touton", which is marked "Cdn (Nfld)", DNE, s.v. "toutin".

  See also: bangbelly  scrunchions (meaning 2)  

• 2 n. — Newfoundland, Food, rare

  a bun made with flour, molasses, and pieces of pork.

  Type: 5. Frequency — See meaning 1.

  See also: bangbelly  scrunchions (meaning 2)