From Cookipedia

One of the many stork-sponsored recipe books (1976)

Margarine as a generic term, can indicate any of a wide range of butter substitutes. In many parts of the world, margarine has become the best selling table spread, although butter and olive oil also command large market shares. Margarine is an ingredient in the preparation of many other foods. Recipes sometimes refer to margarine as oleo.

Unless margarine is specifically called for in a recipe, butter, olive oil or shortening is always preferable as modern margarine is often blended and contain high amounts of water which may be undesirable , especially when frying.

Stork was one of the first brands of margarine in the UK, which appeared after the end of the second world. One of its long running advertising campaigns was "Can you tell Stork from Butter?"

Some of our historic recipes issued by the Ministry of Food call for margarine, which in the 1950's was probably Stork margarine. I would be inclined to use butter or olive oil for these recipes.

How much does one cup of butter / margarine / fat / lard / shortening weigh?

Estimated US cup to weight equivalents:

Ingredient US Cups Grams Ounces
Butter / Margarine / Fat / Lard / Shortening
225 grams 8 ounces

Conversion notes:
Every ingredient has a cups to ounces or grams conversion table. Search for the ingredient, cup to weight conversions are at the end of each ingredient page.

We also have a generic conversion table and a portions per person lookup.

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