from The Century Dictionary and Cyclopedia
- n. A granular solid fat of a slightly yellowish color, obtained from the leaf-fat or caul-fat of cattle: so named by the inventor of the process of its preparation.
Sorry, no etymologies found.
The term oleomargarin is used not only as the trade name for fat of the composition stated above, but as the legal name of any food fat prepared as a butter substitute.
To comply with the law, solid fats found at market and containing no oleo oil are labeled oleomargarin.
Because colored oleomargarin is highly taxed, this fat is usually not colored in its preparation for the market.
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