[Sca-cooks] Honey Butter

[Carol Smith]

The food color most often used in margarine is annatto, which is a natural orange color and a precursor of vitamin A.  My mom mixed it in, even after the war, as I very vaguely recall.  But later manufacturers were permitted to add it themselves, and the home blending stopped.

 

Regards,

Brekke
 
> Date: Wed, 1 Apr 2009 12:41:45 -0400
> From: kiridono at gmail.com
> To: sca-cooks at lists.ansteorra.org
> Subject: Re: [Sca-cooks] Honey Butter
> 
> Actually, it was against the law for manufacturers of margarine to add color
> to it during the mfg. process. Instead what they did was to include a
> packet of some sort of coloring (I don't remember what it was) for the
> purchaser to add at home. They were afraid that people would actually think
> they were purchasing butter! I can remember my mother mixing the coloring
> into the margarine.
> 
> Kiri (showing her age yet again!!)
> 
> On Wed, Apr 1, 2009 at 12:09 PM, Terry Decker <t.d.decker at att.net> wrote:
> 
> >
> > I would assume that there were additives to butter through out the ages
> >> because my mom would talk about how they added coloring to the butter so
> >> it wasn't white during WWII Kay
> >>
> >
> > Not butter, I believe, but margarine. During WWII, butter was truly scarce
> > and was replaced largely by white margarine. It looked a lot like lard and
> > was considered a poor man's substitute for the real thing. Adding food
> > coloring to the margarine to disguise it as butter was considered a socially
> > necessary lie in some circles.
> >
> > Bear
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