Oleomargarine

 

In 1869, a French chemist named Hippolyte Mège-Mouries created a new “butter,” made from beef fat.  It was supposed to have a longer shelf life than real butter, and be an overall hardier product.

So, in 1895, the butter industry, or whatever it was called, banned yellow margarine. This meant that you could only buy white margarine.

Segue to the early 1950s…

Now, I’ve seen white margarine. It’s not appetizing, but that’s the point. So, you had to mix the yellow coloring with the white margarine glop. They came in a plastic bag, but in two different compartments in the bag that you had to squish together.  I loved to do this.  It was a fun job when you’re five!

(I, myself, prefer the taste of butter.)