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Topic: What's a "cube" of butter (or margarine)?  (Read 23843 times)
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discocactus
« Reply #10 on: June 23, 2006 01:40:00 PM »

When I saw the title of this post I had to respond! We have some recipes from my husband's mom who uses the term "cube" of butter. To me, it meant a tablespoon since that would be a cube to me. However, he said it meant a whole stick which doesn't look like a cube at all. I think it must be a regional/locale thing.
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kalona
« Reply #11 on: June 25, 2006 01:09:07 AM »

In an American cookbook, a cube of butter is one stick.  Butter (or margarine) comes in 1 lb. packages, 4 sticks, or "cubes" to a package.  Each stick (cube) is 1/2 C. or 8 tablespoons.  So if a recipe calls for a cube of butter, you would use one stick (1/2 cup or 8 tablespoons).

Here's a link that may help.
http://whatscookingamerica.net/Q-A/BritishEquiv.htm
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IamSusie
« Reply #12 on: June 27, 2006 12:57:40 PM »

I dunno, kalona.  I've used tons of American cookbooks and have never heard of butter measured in "cubes".  Usually you read "stick" (which would be 1/2 cup).

When I was first cooking out on my own and I read "oleo" as an ingredient in a family recipe, i was really stumped.  Turns out that's margarine. 

I've made many batches of fudge in my day and I'm sure a cube is  only 2 Tablespoons.  Last time I forgot and added it too early.  In my recipe,  you add it  during the cooling stage before stirring to get the right consistency. 

Oh and by the way, the last time I made fudge, I realized that brownies have way more chocolate than fudge.  Brownies are easier to make too. 
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Imdee
« Reply #13 on: June 27, 2006 03:53:16 PM »

I agree with a cube of butter being a whole stick.  My mom has always used that term.  She also, by the way, calls margarine oleo.  When I was a kid she told me about how oleo used to be white and came with a capsule of food coloring that you kneaded into it to make it yellow.  I think I remember hearing that it was so they couldn't pass off margarine as butter, but I'm not sure. 
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« Reply #14 on: June 27, 2006 05:36:07 PM »

Firstly, I need to point out that in high humidity, fudge won't turn out well Sad

Secondly, oleo (margarine) was not yellow because the farmers didn't want the competition from cheap, overly processed unnatural garbage, so it couldn't be yellow like butter. It was to keep the consumer from getting confused. That later changed (obviously!) and now we have butter, margarine, and spread, all yellow!
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