Margarine was invented in 1869 as a cheap substitute for butter, and by law in Brittain it must be fortified with vitamins A and D. Polyunsaturated versions are also an important source of essential fatty acids and vitamin E. Hard or soft, most have the same amount of fat and just as many calories as butter. The only real advantage is cost.

Low-fat spreads have been designed to look and taste like margarine but have a lower fat content. A “70% fat” spread contains 635 calories and 70 grams of fat per 100 grams of content (about 3-1/2 ounces). A “lowfat” spread contains 390 calories and 41 grams of fat or less; and a “very lowfat” spread has 273 calories and 25 grams of fat per 100 grams of content. What this means is that even the lowest-fat spreads are made up of a quarter of fat and should not be eaten to excess.

Much of the fat in these reduced-fat spreads has been replaced by water, with emulsifiers used to bind it in. This water evaporates when the spread is heated, which is why the very lowfat spreads (which contain the most water) are labeled “unsuitable for cooking.”

As a general rule, if you want to avoid the saturated fat of butter or lard in your cooking and recipes, it is best to use small amounts of olive or sunflower oil.

Ingredients
2 slices of french toast
1/2 cup of butter
1 cup of sugar
2 lemons for juice
4 teaspoon of grated lemon rind
3 ounce of brandy

Directions
Start by melting the butter over low heat and spoon off any foam. Pour the clarified butter in to the dish after cleaning the pan and add sugar. Mix the sugar constantly until it dissolves then add the lemon rind, juice, and brandy. Stir it until it is smooth then spread over the hot french toast.