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The following recipe for Plain Soft Custard is from The New Butterick Cookbook, published in 1924, It is now in the public domain. A custard is a mixture of cooked egg and milk, flavored. Starchy material is sometimes used to replace part of the eggs. Custards are classified according to the method used in cooking them; those cooked over hot water and stirred throughout the cooking process are known as soft or stirred custards-erroneously, as boiled custards; those set in hot water and cooked in the oven (oven-poaching) are firm or baked custards. The firmness of a custard depends on …

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