Dubbin, the original weatherproofing product developed during the Medieval era for early leathers, was a gerund of "Dubbing", or the act of rubbing a product into the leather. The product itself, matter of fact, was the consistency of a grease (the ingredients also reflects the true nature, hence the name). The French called it "Graisse", which, fairly obvious, means grease. The only two cultures so far I know call this grease as "Dubbin" would be us Americans and British, respectively. Germans were the ones who labelled it "lederfett", or literal translation, "leather food" (as seen used by Chelsea dubbin leather food).
Earliest mixtures of Dubbin consist of beef tallow and neatsfoot or fish oil, heated and mixes until they are thoroughly blended together. The consistency, as replicated today, looks a lot more like grease than anything else.
During the late 19th Century to the earlier part of the last century, people often call the product "shoe grease" and "boot grease" a little more.
Note, for those grease, there is little to no waxes used. That was to keep them highly lubricative for the leather fibers. Anything mixtures with waxes in it was named leather dressing - one of the examples of today's leather dressing that reflected the proper mixture of the past is the Montana Pitch Blend's stuff.
(@DWFII, I would love to have your assistance, again, if I sound much like an idiot on this post)