Difference between revisions of "Butter"
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| + | [[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]]. '''Oleomargarine''' ('''margarine''') is a butter substitute made from vegetable oils. | ||
| + | [[File:Oleo1880-Puck-March31.jpg|thumb|400px|Praising pure butter and denouncing oleomargarine; ''Puck'' magazine cartoon by Opper, March 31, 1880]] | ||
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| + | Until recently dairy farmers denounced oleomargarine as an inferior chemical substitute for butter. It is actually just as nutritious, and a lot cheaper. One tactic was a law that said maragraine could not be colored yellow, so it came out looking like lard. | ||
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| + | [[Category:Dairy products]] | ||
Revision as of 15:09, October 20, 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. Oleomargarine (margarine) is a butter substitute made from vegetable oils.
Until recently dairy farmers denounced oleomargarine as an inferior chemical substitute for butter. It is actually just as nutritious, and a lot cheaper. One tactic was a law that said maragraine could not be colored yellow, so it came out looking like lard.