In many ways, margarine can be considered a complete substitute for butter. For example, cooking recipes where you want to add
butter
, they can safely use margarine. Especially creamy margarine sold in paper wrappers.
Margarine is also used to make sandwiches. There is a so-called
sandwich margarine
, which is easily spread on bread. Unlike butter, sandwich margarine contains fewer calories, it does not contain animal proteins and fats at all. In addition, sandwich margarine does not crumble when spread.
When the so-called margarine acid was discovered by Michel Chevrel in 1813, and margarine appeared. However, at that time it had not yet become a food item. This happened much later, in the sixties of the nineteenth century. Napoleon III, the French emperor, announced that he would award a reward to the cook who would invent a worthy substitute for butter. The emperor's desire was primarily due to the fact that the French army and the poor of the country needed cheap food. And butter was too expensive for many people back then.
In addition to vegetable fats, animal fats can often be added to modern margarine. For example, powdered milk or whey. However, in this case, it will be indicated on the package in the composition of margarine.
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Related and additional categories:
- Festive table
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- Baking
- Eggs
- Dairy products
- Flour
- Sweet
- Fats and oils
- Margarine
- Cooking
- Recipes for waffle iron
- Homemade waffles
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- Yeast-free baking
- For a children's holiday
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- Condensed milk
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