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Margarine on the way out?
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<blockquote data-quote="AnnieC" data-source="post: 469260"><p>I was a WW2 child living in London so remember real margarine which was still available long after the war was over.With only two ration books my mother and I had really small rations so our butter allowance was only about 1/4lb a week and we only had that on Sundays on bread and jam the rest of the week we ate and cooked with margarine.The margarine of those days was nothing like the spreads we get today it was a very hard bright yellow block not a particulary nice taste but people got used to it and we still used it for a long time after the war was over as butter was still somewhat expensive for ordinary families. The spreads of today can't really be compared to the old margarine. I use olive spreads but I do however have butter on my veggies add it to scrambled egg and cook omlettes in it.</p></blockquote><p></p>
[QUOTE="AnnieC, post: 469260"] I was a WW2 child living in London so remember real margarine which was still available long after the war was over.With only two ration books my mother and I had really small rations so our butter allowance was only about 1/4lb a week and we only had that on Sundays on bread and jam the rest of the week we ate and cooked with margarine.The margarine of those days was nothing like the spreads we get today it was a very hard bright yellow block not a particulary nice taste but people got used to it and we still used it for a long time after the war was over as butter was still somewhat expensive for ordinary families. The spreads of today can't really be compared to the old margarine. I use olive spreads but I do however have butter on my veggies add it to scrambled egg and cook omlettes in it. [/QUOTE]
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