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Gingerbread recipe comforts people with nausea, diarrhea, mouth sores

Gingerbread with Brown Sugar Meringue


For gingerbread:

2 1/3 cup all-purpose flour

¼ cup butter or margarine

1/3 cup sugar

1 cup molasses

¾ cup hot water

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¾ teaspoon salt

1 egg

Brown Sugar MeringueFor meringue:

2 egg whites

¼ teaspoon cream of tartar

¼ cup packed brown sugar


Heat oven to 325 degrees Fahrenheit. Grease bottom and sides of 9-inch springform pan or 9-inch square pan with shortening; lightly flour. In large bowl, beat gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.

Bake about 50 minutes or until toothpick inserted in center comes out clean.

Ginger breadMeanwhile, in medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in brown sugar, 1 tablespoon at a time. Continue beating until stiff peaks form and mixture is glossy. Do not underbeat.

Increase oven temperature to 400 degrees Fahrenheit. Spread meringue over hot gingerbread. Bake 8 to 10 minutes longer or until meringue is light brown. Serve warm. Store covered in refrigerator.

If you want to skip the meringue step, consider serving this gingerbread with applesauce. This recipe makes nine servings and is high in iron, magnesium and potassium and low in fiber.

Nutritional information, per serving:

410 calories

11 grams total fat

50 milligrams cholesterol

450 milligrams sodium

640 milligrams potassium

73 grams carbohydrates

1 gram dietary fiber

5 grams protein

This recipe is courtesy of the Betty Crocker Living With Cancer Cookbook by gynecologic oncologists Kris Ghosh, MD, and Linda Carson, MD.