Old Testament Food

___ 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).

___ 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).

___ 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. 13:17–23).

___ 4. Gleaned by Ruth in the fields of Boaz.

d. Shewbread (see 1 Sam. 21:6).

___ 5. Brought back from the land of Canaan by Moses’ spies.

e. Corn and barley (see Ruth 2:2, 17).

___ 6. Ingredients used in cakes miraculously made for Elijah throughout a famine.

f. Pottage (see Gen. 25:29–34).

___ 7. Food available in the land where the Israelites finally settled after wandering in the wilderness for 40 years.

g. Bitter herbs and unleavened bread (see Ex. 12:3, 8, 11).

___ 8. Unleavened cakes placed in the tabernacle and eaten only by the priests.

h. Manna (see Ex. 16:3–4, 14–15, 31).