12 cups tomato juice
% tsp. cayenne pepper
2 tsp. salt
%4 tsp. black pepper
Ys tsp. dry mustard Barbecue Sauce — mA
41 tsp. Worchestershire sauce Pour tomato juice in sauce pan and stir in
1 bay leaf rest of ingredients. Simmer 10 minutes to
1 tsp. sugar blend.
44 cup cider vinegar
3 peeled cloves garlic
Y) stick butter✪ Oven Barbecued Chicken
Place chicken breasts in baking pan, being sure to cover bottom of pan
with hot water so chicken won’t stick. Peel and slice onions thinly over
chicken. Bake at 350°, uncovered, for 30 minutes. Turn chicken over and
bake another 30 minutes. Add barbecue sauce to chicken turned right side
up again, and bake for another hour, or until fork tender, Baste frequently
during baking.
Congressman Jim Broyhill _
20
Gie History of
Capitol Bean Soup
Bean soup has established itself on the menu of every cafeteria, carry-
out, and dining room of the Congress, and it is served every working day
without fail.
The reason for this staid menu item, as the story goes, is because, one hot
and humid day in 1904, when Joseph G. Cannon of Illinois was Speaker of
the House, the item was not available for lunch, and Speaker Cannon went
into an uproar.
“Thunderation!” roared the Speaker. “I had my mouth set for bean soup.
From now on, hot or cold, rain, snow, or shine, I want it on the menu every
day!”
From that time on, Bean Soup has lived happily ever after on Capitol
menus and has provided food for thought for Congressmen, staffs, and
tourists alike. Because it is such a significant institution on Capitol Hill, we
thought you might like to see what it’s all about.
To prepare Capitol Bean Soup:
2 lbs. of #1 white Michigan beans
1 smoked ham hock
Salt and pepper to taste✪ Capitol Bean Soup
Cover beans with cold water and soak overnight. Drain and re-cover with
water. Add the ham hock and simmer slowly for about 4 hours until the
beans are cooked tender. Season with salt and pepper as desired. Just before
serving, “bruise” beans with a large spoon or ladle to cloud the soup. Makes
6 portions.
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THE NORTH CAROLINA COLLECTION
UNIVERSITY OF N.C. AT CHAPEL HILL
— iii —
Page 10 · 2 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
12 cups tomato juice % tsp. cayenne pepper
2 tsp. salt
%4 tsp. black pepper
Ys tsp. dry mustard Barbecue Sauce — mA 41 tsp. Worchestershire sauce Pour tomato juice in sauce pan and stir in 1 bay leaf rest of ingredients. Simmer 10 minutes to 1 tsp. sugar blend.
44 cup cider vinegar 3 peeled cloves garlic Y) stick butter
Place chicken breasts in baking pan, being sure to cover bottom of pan with hot water so chicken won’t stick. Peel and slice onions thinly over chicken. Bake at 350°, uncovered, for 30 minutes. Turn chicken over and bake another 30 minutes. Add barbecue sauce to chicken turned right side up again, and bake for another hour, or until fork tender, Baste frequently during baking.
Congressman Jim Broyhill _
History of Capitol Bean Soup
Bean soup has established itself on the menu of every cafeteria, carryout, and dining room of the Congress, and it is served every working day without fail.
The reason for this staid menu item, as the story goes, is because, one hot and humid day in 1904, when Joseph G. Cannon of Illinois was Speaker of the House, the item was not available for lunch, and Speaker Cannon went into an uproar.
“Thunderation!” roared the Speaker. “I had my mouth set for bean soup. From now on, hot or cold, rain, snow, or shine, I want it on the menu every day!”
From that time on, Bean Soup has lived happily ever after on Capitol menus and has provided food for thought for Congressmen, staffs, and tourists alike. Because it is such a significant institution on Capitol Hill, we thought you might like to see what it’s all about.
To prepare Capitol Bean Soup: 2 lbs. of #1 white Michigan beans 1 smoked ham hock Salt and pepper to taste
Cover beans with cold water and soak overnight. Drain and re-cover with water. Add the ham hock and simmer slowly for about 4 hours until the beans are cooked tender. Season with salt and pepper as desired. Just before serving, “bruise” beans with a large spoon or ladle to cloud the soup. Makes 6 portions.
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THE NORTH CAROLINA COLLECTION
UNIVERSITY OF N.C. AT CHAPEL HILL
— iii —
Records on this page
Oven Barbecued ChickenCapitol Bean Soup