Something Strange but not Yummy: Margerine.

People have been eating butter for thousands of years, but in the early 1900's an alternative was invented.  Its name was margerine, and it was cheap to produce and similar in consistency to butter.  However, the two are in no ways similar.  Butter is churned cream.  Here is a recipe for margerine:

Take any kind of polyunsaturated, liquid vegetable oil made rancid from extraction under high heat.  Mix with tiny, inexpensive metal particles--usually nickel oxide.  Put the mixture in a high-pressure, high-temperature reactor and bombard the unsaturated cabon bonds with hydrogen atoms.  Add soaplike emulsifiers and starch to make the mixture soft and creamy.  Steam the mixture to remove the foul odors.  Use bleach to remove the grey color.  Dye the mixture yellow.  Add artificial flavors to make the mixture palatable.  You have now created margerine.


Don't be fooled: this is margerine, not butter!

Margerine is often used during wars and other times when there isn't enough food or money because it is cheap and easy to produce.  There's only one catch: it's disgusting!