Margarine
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Margarine is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The spread was originally named oleomargarine from Latin for oleum and Greek margarite. The name was later shortened to margarine.
Margarine in a tub
Dutch margarine advertising, 1893
Postcard of "Incorporating Salt and Working Moisture out of "Swift's Premium" Oleomargarine", undated
Cudahy's Delrich brand of margarine used a "color berry" to color its white vegetable-based margarine yellow. This 1948 advertisement demonstrates how to color the margarine inside the package
Butter
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Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.
Solid and melted butter
Butter spread on a crumpet
Churning cream into butter using a hand-held mixer
Liquid clarified butter