Imperial Scallop

I remember helping my grandmother do some “downsizing” and “uncluttering” when I was in high school, and she had a cabinet over her refrigerator full of old, old cookbooks and recipe leaflets dating from her early married years in the World War One era.  I sure wish I had been able to save them; but I am finding the internet is a bonanza of these old books.
"The Good Housekeeping Women’s Cook Book  1909" has some good recipes, you can download the free PDF at the link.  Here is one of them.  I did modify it by adding peas and a little onion for flavor, and I give a recipe for the cream sauce and bread crumbs, which the original didn’t show…you were supposed to know how to make those recipes.  They also give just wood stove baking directions; a moderate oven is usually 350°-375°.
This is a very good recipe to use up Easter goodies, but we liked enough to make it whenever I have too many eggs or they are on a good sale, the last time I made this they were 50¢ a dozen on the best sale we had seen for several years.
Imperial Scallop
1          tablespoon chopped onion 
1          cup  ham – diced
1          cup peas, fresh or frozen
  1 ½    cups  cream sauce
  3        large  eggs -- hard cooked and sliced
     ½    cup  fresh bread crumbs
  2        teaspoons  melted butter
                        Cream sauce
  1 ½    cups  milk
  3        tablespoons  butter
  3        tablespoons  flour
            Salt and pepper to taste
Preheat oven to 375°.
Toss melted butter and breadcrumbs and set aside.  Grease a 1-1 ¼ quart shallow casserole.
To prepare cream sauce; melt butter, set off heat and whisk in flour until smooth, heat over medium heat one minute, stirring constantly.  Set off heat and whisk in milk slowly.  Let cook 3-4 minutes until medium thick.
Stir the ham, onion and peas into the cream sauce, put half in a baking dish, add the sliced or chopped eggs, then the rest of the ham mixture, cover with bread crumbs, and bake until a very light brown.
Bake at 375° for 20-25 minutes until bubbly and crumbs are brown.

4 servings


  1. This looks delicious! I'm going to add it to our menu this week. Thank you!
    I love my grandmother's cookbooks and recipe file; I feel very connected to her when I make her recipes. Did you and your inherit your grandmother's recipe box?

    1. Well, we did inherit some our mom's old cookbooks.

  2. And thank you for the link to the pdf for the Good Housekeeping cookbook from 1909! Fun!


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