According to the Wikipedia article on shortening, it seems as though margarine is considered shortening.
Has anyone substituted margarine for shortening in any recipes, and can you report your results?
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Margarine is essentially 80% hydrogenated vegetable oil, the rest being mostly water and a touch of coloring and flavoring.
Shortening is essentially 100% hydrogenated vegetable oil.
That means that to truly substitute shortening versus margarine, you would need 5 units of margarine, versus 4 units of shortening plus one unit of water.
However, in many, many applications substituting 1:1 is well within the tolerance of recipes. This applies to almost all savory cooking, and most baking including breads, quick breads, cookies, and cakes.