The grain, etc., look like holly, just that the colour looks more like apple or pear wood.
I have bowls that are literally less than 2mm thick at their edges, and even now and they must be at least eighty years old, they are sound and crisp.
One of bird's eye maple comes to mind. It belonged to my Grandmother and she'd been given it as a present from her Mother. That Grannie died nearly sixty years ago, and I have no idea when her Mum died before that.
So, the bowl is old, but very sound.
What did they do back then to stabilise timber apart from leaving it to season thoroughly?