oleomargarine

o·le·o·mar·ga·rine  (l--märj-rn, -rn)

n.

Margarine.

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oleomargarine [ˌəʊlɪəʊˌmɑːdʒəˈriːn], oleomargarin [ˌəʊlɪəʊˈmɑːdʒərɪn]

n

(Cookery) other names (esp US) for margarine

Thesaurus

Noun

1.

oleomargarine - a spread made chiefly from vegetable oils and used as a substitute for butter margarine, marge, oleo, margarin vegetable oil, oil - any of a group of liquid edible fats that are obtained from plants stick - a rectangular quarter pound block of butter or margarine paste, spread - a tasty mixture to be spread on bread or crackers or used in preparing other dishes trans fatty acid - a fatty acid that has been produced by hydrogenating an unsaturated fatty acid (and so changing its shape); found in processed foods such as margarine and fried foods and puddings and commercially baked goods and partially hydrogenated vegetable oils

Translations

oleomargarine

n (esp US) → Margarine f