In many respects, margarine can be considered a full substitute for butter. For example, cooking recipes where you need to add
butter
can safely use margarine too. Especially the creamy margarine sold in paper wrappers.
Margarine is also used to make sandwiches. There's a so-called
sandwich margarine
that spreads easily on bread. Unlike butter, sandwich margarine has fewer calories, and it contains no animal proteins or fats at all. On top of that, sandwich margarine doesn't crumble when you spread it.
Margarine appeared when the so-called margaric acid was discovered by Michel Chevreul in 1813. That said, at the time it hadn't yet become a food product. That happened much later, in the 1860s. Napoleon III, the French emperor, announced that he would give a reward to the cook who invented a worthy substitute for butter. The emperor's wish was driven above all by the fact that the French army and the country's poor needed cheap food. And butter was too expensive for many people back then.
In addition to vegetable fats, animal fats can often be added to modern margarine. For example, powdered milk or whey. However, in that case it will be indicated on the package in the margarine's list of ingredients.
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