from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A fatty solid butter substitute consisting of a blend of hydrogenated vegetable oils mixed with emulsifiers, vitamins, coloring matter, and other ingredients.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A spread, manufactured from a blend of vegetable oils (some of which are hydrogenated), emulsifiers etc, mostly used as a substitute for butter.
from the GNU version of the Collaborative International Dictionary of English
- n. A processed food product used as an inexpensive substitute for butter, made primarily from refined vegetable oils, sometimes including animal fats, and churned with skim milk to form a semisolid emulsion; also called oleomargarine; artificial butter.
- n. Margarin.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a spread made chiefly from vegetable oils and used as a substitute for butter
Butter producers objected and by virtue of the Margarine Act of 1886, the term margarine became the official "legal" term rather than butterine.
The term margarine may have been coined by Hippolyte Mège-Mouries but, it may have taken him quite a bit longer to concoct his invention if it hadn't been for the isolation process of fatty acids by Michel Eugène Chevreul, a true innovator in his own right who is credited with many chemical discoveries.
“Oleo,” from the Latin oleum oil, was attached as a prefix to the word margarine and was commonly part of the name until after World War II.
Continue working the dough with the dough hook, slowly beating in margarine cubes one at a time.
If I carefully select my margarine, the effort that goes into researching which margarine is best is not wasted, since I alone have control over the outcome and I can guarantee that the outcome reflects whatever level of consideration I gave it.
It's because the information about margarine is a private good.
Steve: well, mkim, we gotta get you around some jews that know margarine is crap. bring on the real stuff.
I substitute butter into recipes for cookies where margarine is called for.
Are there instances where margarine is better to use than butter?
State; margarine, which is harmless and an excellent food, may not be sold as butter; alcohol, which is noxious, may be sold under any lying name, but so long as the State gets its percentage, it is well pleased.
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