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.

    School and Home Cooking

  • To comply with the law, solid fats found at market and containing no oleo oil are labeled oleomargarin.

    School and Home Cooking

  • Because colored oleomargarin is highly taxed, this fat is usually not colored in its preparation for the market.

    School and Home Cooking


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