There is a popular and wholly unsubstantiated myth that in 1714, King George I (sometimes known as the Pudding King) requested that plum pudding be served as part of his royal feast in his first Christmas in England. As techniques for meat preserving improved in the 18th century, the savoury element of both the mince pie and the plum pottage diminished as the sweet content increased. People began adding dried fruit and sugar. The mince pie kept its name, though the pottage was increasingly referred to as plum pudding. Although the latter was always a celebratory dish it was originally eaten at the Harvest festival, not Christmas . It was not until the 1830s that the cannonball of flour, fruits, suet, sugar and spices, all topped with holly, made a definite appearance, becoming more and more associated with Christmas. The East Sussex cook Eliza Acton was the first to refer to it as "Christmas Pudding" in her bestselling 1845 book Modern Cookery for Private Families.