The Lord’s Supper - 2

TEXT:  1 Cor. 11:20

INTRODUCTION:

A.  LAST WEEK:

          1.  Terms to describe the Lord’s Supper.

          2.  The historical setting.

B.  THIS LESSON:

          1.  Concepts and practices in history.

          2.  These in the setting of the institutions of the Supper.

I.      ANCIENT CONCEPTS AND PRACTICES.

A.  FIRST CENTURY CIRCUMSTANCES.

          1.  One bishop different from elders and deacons.

          2.  A variety of heresies – Gnostics, Docetism, Adoptionism.

B.  STATEMENTS OF THE FATHERS:

          1.  Administered by the bishops.

                   a.  Ignatius #1a.  Martyred in 110 AD.

                   b.  Hippolytus #2a.  3^rd Century.

          2.  Liturgical prayers – not bound.

                   a.  Didache #1b.  Syria 2^nd Century, “Teachings of the Apostles.”

                   b.  Hippolytus #2a & b.

          3.  Eternal life.  Salvation and forgiveness in eating.

                   a.  Ignatius. #3a.

                   b.  Gregory of Nyssa #4, 11.

          4.  Transubstantiation.

                   a.  Gregory of Nyssa.  Ibid.

                   b.  Cyril of Jerusalem and Tertullian.  155-222 AD.

                   c.  Ambrose. #4, 12.

C.  THESE WRITINGS OFTEN USED INCORRECTLY TO ESTABLISH PRACTICE.

II.     IN THE HISTORY SINCE (refer to ISBE  article).

III.    THE INSTITUTION.

A.  THE ORDER:

          1.  Took bread, blessed (gave thanks), brake, in remembrance, body.

          2.  Took the cup, gave thanks, gave it to all, memorial, blood.

B.  THE ELEMENTS:

          1.  Unleavened bread (Matt. 26:26;  Ex. 12:19). Our Passover (1 Cor. 5:7-8).

          2.  Fruit of the vine, oinos, grape juice, fermented or fresh.

C.  THE DAY (Acts 20:7).

D.  THE PURPOSE (1 Cor. 11:23-25, 29).

CONCLUSION:  MORE LATER.

Email me for the quotes under section I.  I may try to add them later