butter


1but·ter

noun \ˈbə-tər\

: a solid yellow substance made from milk or cream that is spread on food or used in cooking

: a food made from cooked fruit or roasted nuts that have been ground up

Full Definition of BUTTER

1
:  a solid emulsion of fat globules, air, and water made by churning milk or cream and used as food
2
:  a buttery substance: as
a :  any of various fatty oils remaining nearly solid at ordinary temperatures
b :  a creamy food spread; especially :  one made of ground roasted nuts <peanut butter>
3
:  flattery
but·ter·less \-ləs\ adjective

Examples of BUTTER

  1. Would you like some butter for your potato?
  2. Sauté the onions in melted butter.

Origin of BUTTER

Middle English, from Old English butere, from Latin butyrum, from Greek boutyron, from bous cow + tyros cheese; akin to Avestan tūiri- curds — more at cow
First Known Use: before 12th century

Other Food Terms

Reuben, calamari, chuck, curry, edamame, foie gras, hummus, leaven, nonpareil, peel

2butter

verb

: to spread or put butter on (something)

Full Definition of BUTTER

transitive verb
:  to spread with or as if with butter

Examples of BUTTER

  1. butter a piece of bread

First Known Use of BUTTER

15th century

Other Food Terms

Reuben, calamari, chuck, curry, edamame, foie gras, hummus, leaven, nonpareil, peel

but·ter

noun \ˈbət-ər\   (Medical Dictionary)

Medical Definition of BUTTER

1
: a solid emulsion of fat globules, air, and water made by churning milk or cream and used as food
2
: a buttery substance; especially : any of various fatty oils remaining nearly solid at ordinary temperatures

butter

noun    (Concise Encyclopedia)

Solid emulsion of fat globules and water made by churning cream, used as a food. Presumably known since the advent of animal husbandry, butter has long been used as a cooking fat and as a spread. It was traditionally a farm product, but with the advent of the cream separator in the late 19th century it began to be mass-produced. It is a high-energy food, containing about 715 calories per 100 grams. It is high in butterfat (80–85%) and low in protein. Colouring is sometimes added to enhance its natural yellow colour (from carotene), and salt is often added.

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