All other conditions aside, the food in Alcatraz was pretty good, like these pork chops with an apple and onion stuffing

Recreate a dinner in Alcatraz with this delicious and easy quickie apple pie, stuffed pork chops, cucumber salad, a slice of bread, and coffee

Recreate a dinner in Alcatraz with this refreshing cucumber salad, stuffed pork chops, quickie apple pie, a slice of bread, and coffee

A refreshing vinegar-based syrup that is wonderful in both alcoholic and non-alcoholic drinks.

The original Mai Tai created by Victor Bergeron, the proprietor of Trader Vic’s.

The original PB&J from 1901, and classic square white sandwich bread from 1906.

Early 20th century Texas chili from the first company to sell shelf-stable chili powder

Surprisingly delicious ice cream made with wartime-friendly powdered eggs and milk

Late 19th century pancakes made with buckwheat and risen overnight

Creamy baked eggs with a crunchy bread crumb topping

Cookies reminiscent of fruitcake but with a wonderful chewy cookie texture

A rather thick soup that tastes as if tomato soup and peanut butter are fighting, and nobody wins

This historic recipe is not as light as modern versions, but is still moist and spongy and delicious with flavors of rye and molasses

Delicious and homey, this is one of those soups where you can feel free to change the quantities of ingredients and add what you have or like

Crunchy on the outside, creamy on the inside, these latkes are especially delicious fried in schmaltz (rendered chicken fat)

No coffee was made in the making of this drink. Creamy (but cream-less), port-forward, with the aroma of nutmeg, this cocktail looks like coffee, but that’s as close as it gets to the real thing

A classic WWII army meal of dried beef in milk gravy that is actually quite good, despite the chewy texture of the beef

Truly one of my favorite things to make, bierocks are a sweet dough stuffed with beef and cabbage. They’re a bit of an undertaking, but so, so worth it

Casserole with the non-complementary flavors of well seasoned fish and rice pudding. They just don’t go together. With a texture like mushy fish, this one wasn’t for me

Reminiscent of a Manhattan, there’s a bit of whiskey burn that’s softened by the sweetness of the vermouth and sloe gin