margarine

n. a yellow spread made from vegetable oils that you use on bread or for cooking instead of butter.

n. a fatty food product manufactured from vegetable oils, often hydrogenated, used as a lower-cost or vegan alternative to butter.

“He spread some margarine on his toast because he wanted to avoid dairy.”

“The recipe suggests using margarine instead of butter to ensure the cake remains moist and suitable for those with dairy allergies.”

v. to put margarine on something, like a slice of bread.

v. to spread or coat a surface with margarine. Transitive, taking the item being coated as the direct object.

“She quickly margarined the bread before making the sandwiches.”

“After margarining the baking tin thoroughly, he dusted it with a fine layer of flour to prevent the sponge from sticking.”

Informal

n. a specific type of solid fat found in oils or animal fat.

n. the solid constituent of certain animal fats or vegetable oils, such as olive oil. Primarily used in historical chemical contexts.

“Old science books describe margarine as a solid part of human fat.”

“Early nineteenth-century chemists isolated margarine from lard, though the term's definition has since shifted entirely toward the commercial food product.”

Archaic · Technical