Etymology
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loblolly (n.)
"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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scouse (n.)

1840, short for lobscouse "a sailor's stew made of meat, vegetables, and hardtack" (1706), a word of uncertain origin (compare loblolly); transferred sense of "native or inhabitant of Liverpool" (where the stew is a characteristic dish) is recorded from 1945. In reference to the regional dialect, from 1963. Related: Scouser (1959).

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]
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