“Old Testament Food,” Friend, Nov. 1994, 26
Old Testament Food
Match the Old Testament food with its proper description.
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1. A thick soup prepared by Jacob; Esau sold his birthright for it |
a. Wheat, barley, food that grows on vines, figs, pomegranates, olives, and honey (See Deut. 8:8, heading.) | |
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2. Food sent from heaven to feed the children of Israel in the wilderness |
b. Meal and oil (See 1 Kgs. 17:1, 7–16.) | |
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3. Watercress, radishes, endive, horseradish, and bread made without yeast—eaten with lamb by the children of Israel at the Passover meal |
c. Grapes, pomegranates, and figs (See Num. 13:23, heading.) | |
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4. Gleaned by Ruth in the fields of Boaz |
d. Shewbread (See 1 Sam. 21:6; Bible Dictionary—Shewbread.) | |
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5. Brought back from the land of Canaan by Moses’ spies |
e. Corn and barley (See Ruth 2:2, 17.) | |
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6. Ingredients used in cakes miraculously made for Elijah throughout a famine |
f. Pottage (See Gen. 25:29–34.) | |
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7. Food available in the land where the Israelites finally settled after wandering in the wilderness for forty years |
g. Bitter herbs and unleavened bread (See Ex. 12:8; Bible Dictionary—Bitter herbs.) | |
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8. Unleavened cakes placed in the tabernacle and eaten only by the priests |
h. Manna (See Ex. 16:31–35.) |