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Pistachio Cream Cake

8 ounces of pistachio nuts, blanched and chopped. 8 ounces of sugar. 1/2 cupful of water. 2 ounces of butter. Whites of four eggs. Green juice from pounded spinach leaves for coloring. 3 jelly cake sheets of snow cake. Boil the sugar and water to thick syrup, throw in the butter, then the pistachio nuts, boil five minutes; then stir in the white of eggs and take it off when they thicken. Color it a little deeper than pistachio green. Spread this when cold between the three sheets of cake.