So I made the aforementioned buttered oranges and while they’re in the fridge for 2 hours (don’t ask me about Caribbean refrigeration techniques in the 1700s) and I’m enjoying the wonderful smell of oranges and the taste of some sherry (undoubtedly the best parts of this recipe so far), I wonder how it is that I ended up with a whole liter of mixture (after a yield of half a liter of orange juice already) when only a half-liter is needed to fill these orange shells??
http://www.europeancuisines.com/England-English-Buttered-Oranges
   5   Oranges; large, juicy    4 T  Sugar    6   Egg yolks    2 T  Sherry    1 ts Rosewater; optional    4 oz Butter; 1/2 cup    1 c  Heavy cream      Crystallized violets;for      -decoration, optional  "A recipe for Buttered Oranges can be found in Ann Blendcowe's  cookery book published in 1694; they are also sometimes referred to  as Nell Gwynn's Buttered Oranges, as she was believed to have served  them to Charles II. Buttered Oranges are delicious, and they look  spectacular."   To prepare the Orange Shells: Hold the orange so the stalk (or navel)  is at the base and using a small knife cut off the top about two  inches down. Scoop out all the flesh, being carefully not to break  the skin. This can be done quite easily with a teaspoon. Using a pair  of scissors, cut off the stalk that remains in the bottom, wash the  orange and set it aside (the top can be discarded). Repeat this  procedure with three more of the oranges. Grate the peel off the  remaining orange and then squeeze the juice from this orange into the  bowl. Place the flesh you have extracted from the other oranges in  the sieve and squeeze the juice in the same bowl. Mix the juice with  the sugar and egg yolks in a double boiler over low heat. Beat with a  wire whisk until the mixture begins to thicken. Remove the top of the  double boiler and cool in a bowl of cold water while you continue to  stir; then add the sherry and rosewater. Remove the bowl from the  cold water. Cut the butter into 1-inch cubes and mash it into the  mixture piece by piece. Add the orange peel. Whip 3/4 of the cream  and fold it into the mixture. Pour the mixture into the four orange  shells and refrigerate for at least 2 hours. Before serving, place  three crystallized violets on the top of each orange; whip the  remaining cream and force it through a pastry tube in a curly pattern  around the top edges. SERVES:4
