[mahr-jer-in, -juh-reen, mahrj-rin] /ˈmɑr dʒər ɪn, -dʒəˌrin, ˈmɑrdʒ rɪn/

a butterlike product made of refined vegetable oils, sometimes blended with animal fats, and emulsified, usually with water or milk.
/ˌmɑːdʒəˈriːn; ˌmɑːɡə-/
a substitute for butter, prepared from vegetable and animal fats by emulsifying them with water and adding small amounts of milk, salt, vitamins, colouring matter, etc

butter substitute, 1873, from French margarine (see margarine). Invented 1869 by French scientist Hippolyte Mège-Mouries and made in part from edible fats and oils.

The “enterprising merchant” of Paris, who sells Margarine as a substitute for Butter, and does not sell his customers by selling it as Butter, and at Butter’s value, has very likely found honesty to be the best policy. That policy might perhaps be adopted with advantage by an enterprising British Cheesemonger. [“Punch,” Feb. 21, 1874]


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