Origin of oleomargarine
Related formso·le·o·mar·gar·ic [oh-lee-oh-mahr-gahr-ik] /ˌoʊ li oʊ mɑrˈgɑr ɪk/, adjective
Examples from the Web for oleomargarine
Oleomargarine has a distinctive meaty smell, like that of cooked meat, and lacks the characteristic odor of pure butter.
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.