M. Durochereau’s Eau de Cologne
On 29 January, 1811, a certain Suireau Durochereau, based at Neuve-Saint-Eustache in Paris, was awarded a five-year patent for his eau de Cologne. Durochereau, based at Rue Saint-Neuve-Eustache in Paris, was one of the first French perfumers to patent an alcohol-based fragrance, the recipe for which appeared in a later compilation of recipes for the modern perfumer. The new edition (from 1895) featured the following text for Durochereau's eau de Cologne:
3/6 fine white spirit, unperfumed …. 7 litres
“Essence de Portugal” [oil made from orange zest] …. 42 grams
Bergamot essential oil …. 50 grams
Essence of lemon or zest …. 30 grams
Fine neroli essential oil …. 38 grams
Petitgrain essential oil …. 46 grams
Rosmary essential oil …. 30 grams
Lavander essential oil …. 30 grams
Rose water …. 54 grams
Jasmine water …. 50 grams
Orange blossom water …. 58 grams
Mix everything together well and shake, pass twice through a four-paper filter, leave to sit for fifteen days; then, distill the entire mixture twice and store for ten months in a flask in a cool environment. This should subsequently be heated to a temperature of between 80° and 85° C., after which the eau de Cologne's sweet fragrance will be achieved.