They deemed The Last Supper menu “a little too sacred to touch,” but Rev. Rayner Hesse Jr. and Anthony Chiffolo, authors of “Cooking with the Bible: Biblical Food, Feasts, and Lore,” found plenty of material in the Scriptures to recreate recipes for modern times. There’s stewed ox meat, dried fig cake, barley-apricot salad, baked sardines with sesame sauce, cheese and honey pie, even a version of manna from heaven. The manna, with ingredients of matzo flour, coriander leaves and sesame oil, “tastes like cardboard” but the authors point out it’s not supposed to taste very good and let’s you “see why they were complaining.”