Difference between revisions of "Butter"
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[[File:Oleo1880-Puck-March31.jpg|thumb|400px|Praising pure butter and denouncing oleomargarine; ''Puck'' magazine cartoon by Opper, March 31, 1880]] | [[File:Oleo1880-Puck-March31.jpg|thumb|400px|Praising pure butter and denouncing oleomargarine; ''Puck'' magazine cartoon by Opper, March 31, 1880]] | ||
| − | 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 | + | 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 margarine could not be colored yellow, so it came out looking like lard. |
[[Category:Dairy products]] | [[Category:Dairy products]] | ||
Revision as of 02:40, April 28, 2014
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 margarine could not be colored yellow, so it came out looking like lard.