I've been watching Lords and Ladles recently, a television show in which three Irish chefs prepare meals that had been served in the past -- a hundred years ago, or longer.
There is a danger to this sort of cooking. I remember all too well, during the country's Bicentenial celebration, I was tasked to find a recipe from that time that might have been served in New England homes. I dug up a two hundred-year-old recipe for gingerbread and had the local technical high school cook up a batch to be served at one of my hometown's bicentennial events. About half an hour before it was to be served, I found that it had grown a significant amount of mold. Bleah!
I don't think there's much danger in this recipe, which dates back (at least) 2700 years to ancient Greece. As a matter of fact, it sounds pretty yummy. All you need are flaxseeds, homey, and olive oil to make some chrysocolla.