Dinner in Alcatraz: Mrs. Kaeppel’s Cucumber Salad

Dinner in Alcatraz, from the top: Mrs. Kaeppel’s Cucumber Salad, Mrs. Langley’s Quickie Apple Pie, and Mrs. Delmore’s Stuffed Pork Chops

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City/Region: Alcatraz Island, United States of America

Time Period: 1952

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While I wouldn’t have wanted to go to Alcatraz for an extended stay, a dinner might not have been bad. In fact, the food was better there than in most prisons. One of the reasons that Alcatraz closed in 1963 was that it cost 3 times more to run since everything, every potato, bag of flour, pork chop, and cucumber, had to be shipped in.

This salad is a simple preparation, and the onion is the main flavor that comes through on this. It’s nice and refreshing (though maybe not my new go-to salad).

“Whip evaporated milk until stiff. Add vinegar and sugar to make a sweet-sour dressing. Add a dash of paprika and salad. Pour over sliced cucumbers and onions.”

— Mrs. Mildred Kappel in the Alcatraz Women’s Club Cook Book - Collected Recipes, Alcatraz Island, California, 1952

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Ingredients:

• 1 12 oz can evaporated milk (very cold)
• 1 teaspoon (5 ml) white wine vinegar, more or less to taste
• 1 tablespoon (12 g) sugar, more or less to taste
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 2 cucumbers, thinly sliced
• 1 onion, thinly sliced

Instructions:

1. Whip the evaporated milk until frothy and thickened. The colder it is, the more it will thicken, though it likely won't become as thick as whipped cream.
2. Add the vinegar and sugar, stir to combine, then taste and add more vinegar or sugar if desired.
3. Add the paprika and salt, then stir until thoroughly incorporated.
4. Mix the cucumbers and onion together, then pour the dressing over them and toss until the vegetables are coated. Serve it forth with Mrs. Delmore’s Stuffed Pork Chops, Mrs. Langley’s Quickie Apple Pie, coffee, and bread.

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