The FDA requires that margarine must contain 80 percent fat and only safe ingredients. Scientists believed that three fatty acids—margaric acid, oleic acid, and stearic acid—combined to form most animal fats. Margarine was actually the result of an contest held by Emperor Napoleon III: Whoever could find an alternative to butter, which was both expensive and hard to come by, would win a prize.
He never explained the process of its manufacture, and whether he was the originator of oleomargarine I do not know. Because of our evolving knowledge about trans fats, most modern day margarines are made from plant-based oils and are rich in beneficial mono- and poly-unsaturated fatty acids. Butter, made from churning milk, has been a dietary staple for thousands of years. Margarine, meanwhile, is a highly processed butter substitute. Butter became a hot topic in the s, when its high saturated fat levels became associated with heart disease.
After public health officials recommended consumers limit their butter consumption, many people switched to margarine. Recent studies, however, have shown that margarine may not be the heart-healthy ingredient it was purported to be: Older margarines had high levels of trans fats that raised levels of LDL bad cholesterol and lowering levels of HDL good cholesterol.
I even keep a stick out on the table covered at all times in the cooler months. My mom often called margarine shortening. She told me that in the early years, it was pale and came with a tube of yellow coloring so you could make it look like real butter.
I know margarine is still regulated. When I worked at the grocery store in high school and college, we could sell individual sticks of butter, but not margarine—against federal law of some sort. My grandmother who is about to turn 95 still says Oleo. It just popped in my head and I googled it to see if anyone else had ever heard it called that or if it was because my grandmother was half German.
Even back in the day they had condensed sweet milk in a can that was shelf stable. Sweet milk is whole milk. Its typically a southern term. Im from the South and grew up hearing my grandmother use it when referring to whole milk. Its used to describe what kind of milk to use in a recipe or when talking in general. I am familiar with oleo.
She passed away several years ago so cherish those recipes and think fondly of her everytime I make one of her favorites. I grew up hearing that come from my grandmom all the time. She and my mother told me stories about mixing in the coloring to make it more yellow. I grew up on margarine and remember thinking that real butter tasted weird.
I believe the the original name for margarine was oleo-margarine. Somewhere along the line the oleo part got dropped. You kneaded the package to mix the dye into the margarine to make it yellow.
If I remember right, this was because the dairy people objected to the margarine being yellow. Since shortening was also white, I think that is way some people called both products shortening. Shortening was never meant to be a spread for bread, and margarine was. Now, of course, butter-flavor shortening is yellow. Thanks for the trip down memory lane. Butter is still best, however. I used to call it that when I was younger!
I have some old recipes that call for oleo and it brings back memories. We grew up using oleo! I still call it that sometimes! I remember when growing up I preferred oleo to the real butter! Now, butter is all we use. We also keep a stick out on table for use in an old-timey covered butter tray. Of course, I use butter, too. My grandmother always called it Oleo, but I havent heard that term used in years.
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