We were very much a margarine household when I was growing up in the 60s-70s — soft margarine in tubs was a convenience, as well as being (per the accepted wisdom of the day) healthier than all that milk fat.
Today, I’m more than happy to deal with regular butter (just as spreadable when not kept in the fridge, which isn’t necessary if you eat it on a regular basis).
Reading the history of margarine — why it was actually such a useful idea, the fight against its spread (so to speak) in the US, and how it peaked then fell — is an interesting glimpse into food fashion and how things were not always as they are today, and won’t be tomorrow, either.
I can believe it’s not butter: The rise and fall of margarine
You may not have seen the commercial in years, but you’d recognize the setup instantly. Sweeping chords play and a day-dreaming, bespectacled housewife sighs as the screen does that fuzzy flashback fade. There are quick shots of vaguely fairy tale locales—an Italian palazzo, stately fountains, a rose garden straight out of Beauty And The Beast—and our suburban soccer mom reappears in flowing gown and sparkling jewels. Then we pan to the best gem …
In a similar vein, years ago the sugar industry addressed its competition by using the argument "You're not eating that FAKE stuff, are you?"
More information, if you're so inclined…
https://www.missedinhistory.com/podcasts/butter-v-margarine.htm
We had a very short fling with margarine. My mom thought it was healthier/fewer calories but my sister & I hated it, and my dad always got regular butter. But yea, very 70s. Maybe late 70s to early 80s?
I don't have either any more. I'm lactose sensitive, and have discovered that 90% of margarines actually have MILK SOLIDS added to them!
Butter for mashed potato, vegetables, cakes, toast, sandwiches, etc. Lard for cooking meat. Rice Bran oil for deep frying.
The only margarine I could ever put up with was something like 60% cream, so I couldn't see the point. The rest were just tubs of spreadable plastic.