wrote in message
ups.com...
Lets be historic. Margarine was introduced as a butter replacement
during WWII.

That's simply not true, with the process of hydrogenating animal fats (or
any other fat/oil) dating to France in the latter half of the 19th century,
requiring only the addition of water and falvorings with further
emulsification to make what was first, about 1910 or so, essentiually
"reconstructed butter". "Crisco" and solid shortenings are but steps along
the oleo road....

WWII made the product a household name and standard.



It was originally made from vegetable oils not animal fat
which was also rationed. It came in a one pound plastic wrapped block
with a small capsule of coloring in it. You broke the capsule and
kneaded the block until you got the yellow color. This coloring method
was insisted on by the dairy industry as they did not want a
competition for butter developed,

Several of hereabouts are old enough to have squoze the oleo (as it was
called back then, "margarine" picking up popurlarity later). I can recall
being so accustomed to oleo as to find butter "strange" in flavor.


but the genie was out f the bag
anyway and margarine became a staple alternative to butter.

http://nativechefs.com