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The Collaborative International Dictionary of English v.0.48 (gcide)

Oleomargarine \O`le*o*mar"ga*rine\, n. [L. oleum oil E.
margarine, margarin.] [Written also {oleomargarin}.]
1. A liquid oil made from animal fats (esp. beef fat) by
separating the greater portion of the solid fat or
stearin, by crystallization. It is mainly a mixture of
olein and palmitin with some little stearin. [archaic]
[1913 Webster]

2. An artificial butter made by emulsifying a fatty oil with
more or less milk and water; it was formerly made
predominantly from animal fats, but now is made
predominantly or exclusively from vegetable oils,
sometimes mixed with animal fats.
[1913 Webster PJC]

Note: Oleomargarine was wrongly so named, as it contains no
margarin proper, but olein, palmitin, and stearin, a
mixture of palmitin and stearin having formerly been
called margarin by mistake.
[1913 Webster]

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