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Jacob's Stew

----- Original Message ----- 
From: "Thomas"
To: phaedrus
Sent: Sunday, June 20, 2004 3:31 PM
Subject: jacob's stew

> Sir,
> In the book of Genesis (25:29-34), there is a story about how Esau, the
> eldest son of the Biblical patriarch Isaac, sells his birthright to his
> younger brother Jacob in return for some "red lentil stew". (The King
> James Version calls it a "pottage of lentiles".)
> I'm looking for a recipe for Jacob's stew. The various translations that
> I've looked at all seem to indicate that it was made of lentils, and
> that it was red -- but I've not been able to find a good recipe for it
> anywhere.
> If you could help me in this endeavor to secure my own inheritance, I
> will be eternally grateful.
> thanks,
> Thomas

Hello Thomas,

There is an excellent article about this subject at:

The book of Genesis doesn't go into enough detail for us to re-create the exact recipe, therefore we must look at red lentil recipes from the Middle East and decide which may be the oldest. I found four recipes which claimed to be similar to Jacob's pottage. I feel that the fourth recipe below can be eliminated because of its use of ginger, cinnamon, and cloves. It doesn't seem likely to me that these would have been available to Jacob. One of the others is a better choice for authenticity. The pottage was certainly red, and the red color likely came from red lentils.


Shorabit Adas Ahmar
(Syrian Red Lentil Soup)

(6 to 8 servings)

3 tablespoons vegetable or olive oil
1 large or 2 medium onions, chopped
3 medium (about 3 ounces each) carrots, chopped
2 stalks (about 4 ounces each) celery, diced
2 cloves garlic, minced
1 teaspoon ground cumin or paprika
8 cups chicken broth, beef broth, or water
2 cups (1 pound) red lentils, washed and drained
1 bay leaf
Salt and pepper
1 tablespoon all-purpose flour dissolved in 2 tablespoons water

1.  Heat the oil in a large, heavy saucepan over medium heat.  Stir in the
onions, carrots, celery, and garlic and sauté until softened (5 to 10
minutes).  Stir in the cumin or paprika.
2.  Add the broth, lentils, bay leaf, salt, and pepper.  Bring to a boil,
cover, reduce the heat to low, and simmer until the lentils are very tender
(about 30 minutes).
3.  Puree the soup.  Return to the pot, add the flour mixture, and simmer
until thickened.  Serve warm.


Omit the flour, reduce the lentils to 1 cup, and add 1/4 cup long-grain rice
with the lentils.
Thanks to "The Good Book Cookbook: Recipes from Ancient Times" by Naomi
Goodman, Robert Marcus, and Susan Woolhandler, now, you too can have a taste
of history. Here is the recipe for the Biblical lentil stew:

Esau's Pottage
Serves 6
1 onion chopped
1 Tbs. olive oil
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 cloves garlic, minced
1 cup red lentils
3 cups beef or vegetable stock
1/2 lb. spinach
1 tsp. salt or to taste

In a large stewing pot, sauté chopped onion in olive oil with cumin and
coriander. Add garlic at the last moment and brown. Add lentils and stock.
Stir well and bring to a boil. Reduce heat. Simmer 45 minutes until lentils
are tender; cook 10 minutes longer if necessary. Add spinach 15 minutes
before serving and salt to taste.
Jacob's Pottage Of Lentils, Barley, Mustard Greens And Mint

 Then Jacob gave Esau bread and pottage of lentils; and he did eat and
drink, and rose up, and went his way: thus Esau despised his birthright.
(Genesis 25:34)
 Esau relinquished his birthright, the privilege and honour bestowed upon
him as the first-born son, in return for some lentil stew. This hearty
pottage of lentils, barley, and mustard greens seasoned with wild herbs may
be similar to the one he was served. Although the ancient Hebrews cultivated
the mustard plant primarily for its seed, it is likely that they enjoyed its
peppery leaves as a potherb as well. Serve this stew with a loaf of fresh,
warm bread.

2 tbsp. olive oil
1 onion, diced
4 cloves garlic
2 tbsp. pearl barley 3/4 cup brown or red lentils, rinsed, drained, and picked over
1 leek, white part only, finely diced
4 cups vegetable broth
1 bunch mustard leaves, rinsed under running water, drained and cut into thin ribbons
10 fresh mint leaves, finely chopped, or 2 tsp. dried, crushed mint leaves
salt to taste

 Heat the olive oil in a large soup pot over medium high heat. Cook the
onion, stirring occasionally, until golden brown, 6 to 8 minutes. Add the
garlic, barley, and lentils. Cook, while stirring, until the barley turns
golden, 3 to 3 minutes. Add the leek and stock.
 Cover and cook, until the barley is tender, 30 to 35 minutes. Add the
mustard leaves and cook until wilted, 2 to 3 minutes. Add the mint, season
with salt if necessary (if too salty, add water), and serve immediately.
Serves 4 to 6.
Jacob's Vegetarian Lentil Stew

1 Tablespoon margarine or butter
1 onion, chopped
3 carrots, diced
3 stalks celery, diced
2 garlic cloves, finely chopped
1 cup brown (or red) lentils (picked over and rinsed)
6 cups of water
pinch of cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon cumin - optional
Melt margarine/butter in large soup pot, saute' onion and garlic. Add
remaining ingredients. Bring to boil, reduce heat and simmer for 1-1/2 - 2
hours. Enjoy! (Great when be done in the crock pot just put it all in and
leave it for all day!)

White Barbecue Sauce

----- Original Message ----- 
From: "Carrie"
To: phaedrus
Sent: Sunday, June 20, 2004 12:18 PM
Subject: bar-b-q

I am searching for a sugar free white bar-b -que sauce ,can you help me please ,,,,

Hello Carrie,

See below.


White Barbecue Sauce
Makes about 2-1/2 cups sauce

2 cups mayonnaise
1 cup white vinegar
2 teaspoons black pepper
2 teaspoons salt
2 teaspoons onion powder
1/2 teaspoon paprika

1. Whisk together all ingredients in a non-reactive bowl
2. Cover and chill until ready to serve
White Barbecue Sauce

6 tablespoons mayonnaise
3 tablespoons honey 
1 teaspoon salt
1 teaspoon black pepper 
2 tablespoons lemon juice
3 tablespoons white wine vinegar

Whisk ingredients together until smooth. Brush on chicken near the end of broiling, grilling or baking.
White Barbeque Sauce
A delicious, easy, basting sauce when grilling chicken or 
smoked turkey slices. Prep Time: approx. 5 Minutes. 
Makes 12 servings. 
1/2 cup water
1/2 cup butter, melted
 1 cup white vinegar
1 tablespoon salt
1 Pour the water, butter, vinegar and salt into a jar and 
   screw the lid on tight. Shake vigorously until well blended.
2 Use on chicken or turkey when grilling. Baste every 15 
   minutes, until meat is cooked through.

Fling Tea

----- Original Message ----- 
From: Cricket
To: phaedrus
Sent: Sunday, June 20, 2004 4:19 PM
Subject: beverage recipe

> My husband & I love the fling tea that was served by the Cooker resturant
> chain in the south.  I have spent hours on the net looking for it.  Any
>help would be much appreciated.
> Cricket

Hello Cricket,

Here it is:

"Fling Tea from The Cooker
1/2 part sweet tea black tea bag and make it sweet but 1st melt the sugar with a little hot water, then add to the tea. The add 1/4 part orange juice and 1/4 part pineapple juice."


Puffed Rice Candy

----- Original Message ----- 
From: Diana
To: phaedrus
Sent: Sunday, June 20, 2004 12:44 PM
Subject: puffed rice candy

> Hello,
>    I am looking for a receipe that my mother used to make back in the 50s
> when I was growing up. She made it in a 8X8 pan. She cooked the syrup on
> the stove and added the puffed rice and let it set in the pan. The syrup had
> molasses and probably maragine in it. I call it:
>          Puffed rice Molasses candy treats  (no bake)
>        Thanks, Sincerely, Diana 

Hello Diana,

See below.


Puffed  Rice  Candy  (1920)

 Ingredients :
 6 c. puffed rice
 1 c. sugar
 1 tsp. vinegar
 1/2 c. water
 2 tbsp. molasses
 1 tbsp. vanilla

 Preparation :
   Put puffed rice in a long pan and crisp at 350 degrees.  Mix
 sugar, vinegar and water in large saucepan.  Bring to a boil.  Boil
 for approximately 5 minutes.  Take pan off the stove.  Add molasses
 and vanilla.  Return to the stove.  Bring to a boil.  Boil until
 sauce becomes brittle in cold water.  Add puffed rice.  Stir good.
 Spread into a long pan.  push down while still hot and cut into
 Puffed  Rice  Candy

 Ingredients :
 5 oz. puffed rice cereal
 2 c. granulated sugar
 2 c. water
 2 tbsp. white vinegar
 2 tbsp. molasses
 4 oz. butter or margarine

 Preparation :
    Combine sugar, water, and vinegar in a very large pt.  Heat to
 boiling over medium high heat, stirring constantly.  Boil 10
 minutes.  Meanwhile, put puffed rice into oven at 300 degrees to
 crisp, stirring occasionally.  Reduce heat; add butter and molasses
 and cook, stirring frequently to 260 degrees on candy thermometer.
 Watch carefully so mixture doesn't burn.  Remove from heat quickly;
 add warm puffed rice and mix until well coated. Spread mixture on
 cookie sheet to cool.  Then break off a chunk and enjoy.

Be-Ro Chocolate Cake

----- Original Message ----- 
From: "Adelaide" 
To: phaedrus
Sent: Sunday, June 20, 2004 11:33 AM
Subject: Old Be-Ro chocolate cake recipe using Condensed Milk NOT evaporated

> Dear Phaedrus,
> I hope you can help me in my search, for an old chocolate cake recipe from
> the Be-Ro book of about 25-30 years ago.
> It was made with CONDENSED MILK and NOT evaporated milk as the recipe now states.
> I would love to find this recipe once again, as I would love to make it
> again. It definitely used condensed milk and not evaporated milk!
> I really hope you can help me in my search for this long lost recipe.
> Thank you for taking the time to read my email, and I look forward to
> hopefully hearing from you soon.
> Yours in hope,
> Adelaid 

Hello Adelaide,

I believe that recipe was called "chocolate fudge cake". I cannot locate that recipe anywhere. However, E-Bay U.K. has several copies of the older Be-Ro flour cook books on sale. You could get it that way. See:

Be-Ro Cookbooks



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