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The spread was originally named oleomargarine from Latin for oleum (olive oil) and Greek margarite ("pearl", indicating luster). The name was later shortened to margarine. [2] Margarine consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable solid form. [3]
Oleomargarine or margarine manufacturing plants which used beef fat and lard as main ingredients were established as an inexpensive alternative to butter manufacture, which traditionally used dairy products. Soon after its invention it came under regulation, to protect the dairy industry where taxes were levied on yellow margarine and in some ...
The development of Chiffon margarine was one result. The Chiffon name and product line has changed hands several times since; the first being in 1985, when Chiffon was sold to Kraft Foods. The Kraft U.S. and Canada tablespreads division subsequently became part of Nabisco in 1995; [6] who then sold the brand to ConAgra Foods in 1998. [7]
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"With these ingredients, you'll be well prepared to tackle the majority of dessert recipes in your cookbooks." Check out the slideshow above to see which 15 ingredients make their list! Related ...
Another type of butter cake that takes its name from the proportion of ingredients used is 1-2-3-4 cake: 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. [12] According to Beth Tartan, this cake was one of the most common among the American pioneers who settled North Carolina. [13] Baking powder is in many butter cakes, such as Victoria ...
Name Picture Origin Distinctive ingredients and description Amandine: Romania: A chocolate layered cake filled with chocolate, caramel and fondant cream. Amygdalopita: Greece: An almond cake made with ground almonds, flour, butter, egg and pastry cream. Angel cake: United Kingdom [1] A type of layered sponge cake, often garnished with cream and ...
Before you preheat your oven or turn on your mixer, be sure that your ingredients are at room temperature, roughly 65° to 70°F. This is essential for the butter (or other non-dairy fat) and eggs ...