An early form of margarine or butter substitute made from animal fats, popular in the 19th and early 20th centuries.
From French 'butterine,' created by combining 'butter' with the chemical suffix '-ine,' inventing a term for this new synthetic product.
Butterine was invented in France in the 1870s as a cheaper butter substitute for the poor—it sparked huge political fights between dairy farmers and chemists, becoming one of the first food-science culture wars!
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