The Seder Table
Three whole matzahs for the Seder plate, at least two per person preferably hand-made Shmurah matzah. |
Four cups per person, at least 3.5 oz. per cup. |
in which to dip the Karpas and hard-boiled egg. |
The Seder Plate
A hard-boiled egg. Represents the sacrifice offered in the Holy Temple on Festivals. Also, a symbol of the birth of the Jewish nation. |
A shankbone or chicken neck, roasted or boiled, with most of the meat removed. Symbolizes the Pascal sacrifice offered on the eve of the Exodus. |
Bitter herbs; usually, horseradish and/or Romaine lettuce stalks. |
A vegetable; customarily, a piece of fresh parsley, raw onion, or boiled potato. |
A finely blended mixture of apples, pears, walnuts, and a small amount of red wine; symbolic of the mortar used by Israelite bricklayers enslaved in Egypt. |
More bitter herbs, to be used for the “sandwich” during the Seder. |
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