Before I would be comfortable making adjustments to period recipes, and calling the result compatible with period, I feel I would need to know not only the receipts, but the philosophical theories of the area, the growing seasons, what foods were imported and which were not, and a giant host of facts, which very few of us can say we've mastered. Until I can answer that question with some degree of confidence, I am not fit to question. Other cooks, of course, may choose otherwise. But, since there are so many wonderful, and untested redactions to be done, I would rather turn my hand to cooking them as they lie. Until I've exhausted the list of receipts out there, I have plenty of good, period, research left to do.
Most redactions take hours to understand and create, and more time to cook.
I don't expect to ever run out of things to experiment with. The vast and overwhelming majority of receipts I have tried are tasty and delicious, and quite appealing to the modern palate and stomach. In fact, when the end result of a redaction attempt I've made is not tasty, it has invariably resulted from my own mistakes. Even Apicius receipts from the Roman era, while looking quite unusual, taste splendid. Al Bagdadi , that involves rotting barley for several months, and is supposed to be quite carcinogenic if made correctly.