1. 1/2 lb rulang
2. 11/2 lbs soft sugar
3. 1/4 lb butter
4. 12 eggs
5. 1 wine glass rosewater
6. 1/2 grated nutmeg
7. 200 cadjunuts
8. 4 tsp vanilla
9. 1 tbs grated lemon rind
10. 1/2 tsp almond essence

Method

Beat the yolks of eggs and sugar till it
risses in bubbles. Mix rulang after it has
been sligtly roasted with the butter and
add it to eggs and sugar. Pound cadjunuts
and add rosewater and nutmeg to it. Add all
to the mixture with part of the white of
eggs stiffly beaten. Add vanilla, lemon rind,
almond essence. Bake at once.
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