Old Testament Food

    “Old Testament Food,” Liahona, Mar. 1996, 12

    Old Testament Food

    Match the Old Testament food with its proper description.

    ___ 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).


    Illustrated by Denise Kirby