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, heading.)

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. 13:23, heading.)

4. Gleaned by Ruth in the fields of Boaz

d. Shewbread (See 1 Sam. 21:6; Bible Dictionary—Shewbread.)

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 forty years

g. Bitter herbs and unleavened bread (See Ex. 12:8; Bible Dictionary—Bitter herbs.)

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

h. Manna (See Ex. 16:31–35.)