Century Dictionary and Cyclopedia
- n. A peculiar pearl-like substance extracted from hogs' lard; the solid fatty matter of certain vegetable oils. The purest margarin is obtained from the concrete part of olive-oil. It is a mixture of stearin and palmatin.
- n. Archaic form of margarine.
GNU Webster's 1913
- n. (Physiol. Chem.) A fatty substance, extracted from animal fats and certain vegetable oils, formerly supposed to be a definite compound of glycerin and margaric acid, but now known to be simply a mixture or combination of tristearin and tripalmitin.
- n. a spread made chiefly from vegetable oils and used as a substitute for butter
- n. a glyceryl ester of margaric acid
“Put in a little bit of butter or (vegetable) margarin.”
“The trailer wasn't great but it showed the movie has lots of potenital but also a huge margarin of error a big chance it could still suck.”
“Roll the dough until thin again and repeat the process of spreading the margarin and than folding the dough in.”
“Harding would only have had at his disposal sulphuric acid, but by heating this acid with the neutral fatty bodies he could separate the glycerine; then from this new combination, he easily separated the olein, the margarin, and the stearin, by employing boiling water.”
“Remembering the night before she threw her knife from her hand as if it was red hot, then tried to push the sticky mass of bread and margarin underneath the bread wrapper.”
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