Method

Finely pound lb shelled pistachios and add ¼ lb sugar, ¾ spoon orange flower water, and lemon salt. To color the icing green, pick over a handful of spinach, tear off the stems, wash the leaves, and drop them into boiling water. Boil uncovered, pour off the water, squeeze out, rub through a sieve, and add a little of this purée to the icing.

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