Difference between revisions of "Butter"
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[[Image:Butter.jpg|right|250px]] | [[Image:Butter.jpg|right|250px]] | ||
'''Butter''' is churned [[cream]] of [[milk]]. An unctuous (usually) yellow solid [[fat]], often spread on [[bread]] or used in the production of [[cake]]s, [[biscuit]]s and [[pastry|pastries]]. | '''Butter''' is churned [[cream]] of [[milk]]. An unctuous (usually) yellow solid [[fat]], often spread on [[bread]] or used in the production of [[cake]]s, [[biscuit]]s and [[pastry|pastries]]. | ||
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| + | [[File:Oleo1880-Puck-March31.jpg|thumb|300px|Praising pure butter and denouncing oleomargarine; ''Puck'' magazine cartoon by Opper, March 31, 1880]] | ||
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| + | Until recently farmers denounced oleomargarine as an inferior chemical substitute for butter. It is actually just as nutritious, and a lot cheaper. | ||
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[[Category:Dairy products]] | [[Category:Dairy products]] | ||
Revision as of 01:15, May 12, 2009
Butter is churned cream of milk. An unctuous (usually) yellow solid fat, often spread on bread or used in the production of cakes, biscuits and pastries.
Until recently farmers denounced oleomargarine as an inferior chemical substitute for butter. It is actually just as nutritious, and a lot cheaper.