oleomargarine

[ oh-lee-oh-mahr-juh-rin, -reen, -mahrj-rin, -reen ]

/ ˌoʊ li oʊˈmɑr dʒə rɪn, -ˌrin, -ˈmɑrdʒ rɪn, -rin /

margarine.

Origin of oleomargarine

From the French word oléomargarine, dating back to 1870–75. See oleo-, margarine

o·le·o·mar·gar·ic

[oh-lee-oh-mahr-gahr-ik] /ˌoʊ li oʊ mɑrˈgɑr ɪk/, adjective

Oleomargarine has a distinctive meaty smell, like that of cooked meat, and lacks the characteristic odor of pure butter.

The Home Medical Library, Volume V (of VI) |Various
After they are churned, the oleomargarine is worked, salted, and packed in the same manner as butter.

Woman's Institute Library of Cookery, Vol. 2 |Woman's Institute of Domestic Arts and Sciences
When the oleomargarine in butter is in about the proportion of 1 : 10, it will not separate much short of 15 minutes.

Detection of the Common Food Adulterants |Edwin M. Bruce
Swift's Premium Oleomargarine is a sweet, pure, clean, food product made from rich cream and edible fats.

The Kitchen Encyclopedia |Anonymous

The most common methods of adulteration consist in an excess of water and the addition of oleomargarine.

The Home Medical Library, Volume V (of VI) |Various

oleomargarine

/ (ˌəʊlɪəʊˌmɑːdʒəˈriːn) /

other names (esp US) for margarine