Just found a you tube video from the with this on it from the English Heritage cooking site. She has contracted with Townsend’s to exchange some cooking vids. Her foods are upper crust late nineteenth century style foods and I’ve made or nearly made several of her recipes, but just found this one the other day and gave it a try. While I don’t know how old it is it certainly sounds like it could fit to eighteenth century and even before. Simple paste dough of flour salt and suet( I used butter) and enough water to make a frim dough rolled out flat. Topped with bacon mushrooms and onions rolled up placed inbag and boiled. I went 2 hours she went an hour and a half in the vid. You get a log that of course have some course English names as one can imagine. It can be eaten as is or sliced and fried. That’s what I did with it frying in bacon grease until lightly browned. It would be a great haversack filler to fry up on a trek or use in camp.