Note 1 — The Christmas Kalends of Provence
Reading edition
Recipe for Poumpo: Flour, 10½ oz.; brown sugar, 3½ oz.; virgin olive oil (probably butter would answer), 3½ oz.; the white and the yolk of one egg. Knead with enough water to make a firm paste. Fold in three and set to rise for eight or ten hours. Shape for baking, gashing the top. Bake in a slow oven.